Utjecaj vrste i količine starter kultura na tijek zakiseljavanja i senzorske karakteristike sira Podravec

master's thesis

• Title (english): Influence of type and amount of starter cultures on acidification and sensory characteristics of Podravec cheese
• Author: Martin Knežević
• Mentor: Rajka Božanić (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2009-04-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Sir Podravec postiže najbolje senzorske karakteristike ukoliko se prije salamurenja postigne pH vrijednost sira 5,5-5,6. Tijekom standardne proizvodnje sira pH vrijednost nakon prešanja sira je 5,8 i veća. U ovom radu varirana je količina i vrste kultura te su provedena 3 pokusa temeljena na povećanju količine standardne mezofilne kulture Probat 505 i kombiniranju kulture Probat 505 s kulturom R-604. Pokusi su pokazali da je jedino uz dodatak kulture R-604 postignut željeni interval pH vrijednosti, dok povećanje kolićine standardne kulture Probat 505 nije snizilo pH dovoljno blizu traženog intervala. Nakon 28 dana zrenja sira sirevi su senzorski ocjenjeni. Sniženje pH vrijednosti nakon prešanja sira na 5,5-5,6 imalo je za rezultat sir znatno boljeg okusa, mirisa, konzistencije i slike na prerezu u odnosu na sir čiji je pH nakon prešanja bio 5,7 ili viši.

Abstract (english)

During the regular production of cheese Podravec, pH levels of 5,8 and higher are achived after cheese pressing. Optimal sensory characteristics can be achived if pH levels are lowered to 5,6-5,8 after pressing. In order to accomplish these pH levels 3 experiments have been conducted during which 3 cheeses have been produced. Mesophile culture levels and types have been varied during the experiment - the amount of the default starter culture used in Cheese Podravec production Probat 505 has been increased from 120L to150L and 100L of Probat 505 has been combined with starter culture PHageControl R-604. Only with the addition of the R-604 starter have the optimal pH lavels been achieved, while the increased content of the Probat 505 didn't yield in satisfactory pH levels. After 28 days of ripening the cheeses have been sensoricaly evaluated. The cheese which pH levels after pressing were 5,5- 5,6 had the best sensory characteristics (flavour, smell, consistency, slice texture), while the cheese with pH 5,7 and higher had lower sensory characteristics than the before mentioned cheese.

• Keywords: polutvrdi sir; mezofilne kulture; senzorska ocjena; proizvodnja i zrenje; kiselost
• Keywords (english): semi-hard cheese; mesophilic; sensoric characteristics; production and ripening; acidity
• Language: croatian
• URN:NBN: urn:nbn:hr:159:004915
• Study programme: Title: Food Technology; specializations in: Food Engineering; Course: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo (diplomirani inženjer prehrambene tehnologije; smjer prehrambeno inženjerstvo)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-08-30 12:11:52