Optimiranje proizvodnje albuminskog sira tipa Ricotta i deserata na bazi tog sira

master's thesis

• Title (english): Optimization of production Ricotta and producing dessert based on that type of cheese
• Author: Marija Zubović
• 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: 2015-12-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Albuminski sir tipa Ricotta tradicionalno se proizvodi od slatke sirutke zaostale nakon proizvodnje sirišnih sireva uz dodatak do 10 % mlijeka. U ovom radu cilj je bio proizvesti deserte na bazi takvog sira s različitim dodacima. Prva faza obuhvaćala je optimiranje proizvodnje albuminskog sira tipa Ricotta. Najbolja receptura bila je s dodatkom 10 % mlijeka, uz 0,4 g × L-1 CaCl2 i zakiseljavanje s octenom kiselinom. U drugoj fazi proizvedeni su deserti s aromom jagode i s dodatkom čokolade, uz dodatak različite količine šećera, odnosno stevie. Na najboljim desertima provedene su analize kemijskog sastava, senzorska procjena i test prihvatljivosti. Nakon provedene senzorske analize desert s dodatkom čokolade i šećera u prahu je bio najbolje ocijenjen te najbolje prihvaćen od strane potrošača na testu prihvatljivosti.

Abstract (english)

Albumin cheese Ricotta type, is traditionally produced from sweet whey, leftover from cheese production with rennet milk coagulation, with up to 10% of milk addition. The goal of this work was to produce desserts based on such cheese with different supplements. The first consisted of optimizing the production of albumin cheese Ricotta type. The best sample was with addition of 10% milk, 0.4 g × L-1 CaCl2 and acidified with acetic acid. In the second phase desserts were produced with strawberry flavor and addition of chocolate, with different quantity of sugar or stevia. The analysis of the chemical composition, sensory evaluation and acceptance test was made on the best desserts. After the sensory analysis, dessert with the addition of chocolate and powdered sugar was the best evaluated and best accepted by consumers on the acceptance test.

• Keywords: albuminski sir; optimiranje proizvodnje; desert na bazi sira tipa Ricotta
• Keywords (english): albumin cheese; production optimization; dessert based on Ricotta
• Language: croatian
• URN:NBN: urn:nbn:hr:159:028680
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-26 12:10:45