Proizvodnja i karakteristike sira iz mišine

undergraduate thesis

• Title (english): Production and properties of cheese in a sack
• Author: Martina Pezer
• Mentor: Ljubica Tratnik (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: 2014-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Sir iz mišine se ubraja u skupinu tvrdih sireva. To je autohtoni mliječni proizvod koji se tradicionalno proizvodi većinom na obiteljskim gospodarstvima. Proizvodi se od obranog ili punomasnog ovčijeg, kozijeg ili kravljeg mlijeka ili njihovom mješavinom. Glavna karakteristika ovih sireva je zrenje u vreći načinjenoj od kozje ili janjeće kože koje su tradicionalno nazvane "mišine", po kojoj sir i dobiva ime. Tradicionalna proizvodnja sira iz mišine odlikuje se dugim zrenjem u trajanju od 2 do 3 mjeseca u mišinama, koje daju siru izrazito tipičan miris, i pikantan okus. Karakteristike sira potječu od intenzivnog procesa lipolize i proteolize tijekom duljeg zrenja u mišini. Sirno tijesto je bijele do žućkaste boje, ovisno o vrsti mlijeka korištenog za njegovu proizvodnju.

Abstract (english)

Cheese in a sack is one of a group of hard cheeses. It is indigenous dairy product that is traditionally produced mostly on family farms. This cheese is produced from skimmed or whole ewe, goat or cow milk or their mixtures. The main specificity of these cheeses is ripening in a sack made of thew hole lamb or goat body skin that are traditionally named "mišina", at which the cheese is named. Traditional production of cheese in a sack is characterized of long ripening lasting two or three months in a sack, who gives chees every typical flavour, and piquant taste. Cheese caracteristics originate from intensive lipolysis and proteolysis. Cheese dough is white to yellowish, dependent of milk type, used for production of that cheese.

• Keywords: sir; mišina; životinjska koža; zrenje
• Keywords (english): cheese in a sack; ripening; animal skin
• Language: croatian
• URN:NBN: urn:nbn:hr:159:155808
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-26 11:52:20