Sirevi sa smanjenom količinom soli

undergraduate thesis

• Title (english): Cheeses with reduced salt
• Author: Anja Ježić
• 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: 2021-09-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Prekomjerni unos natrijevog klorida uzrokuje mnoge štetne posljedice po zdravlje poput hipertenzije ili visokog krvnog tlaka, bolesti probavnog sustava kao i karcinom probavnog sustava, moždani udar, pridonosi epidemiji pretilosti pa čak može uzrokovati osteoporozu. Zato je zadatak prehrambene industrije postupno smanjivanje soli u proizvodima s vremenom kako bi se potrošači prilagodili okusu i ne prebacivali na alternativne proizvode. Sol u siru ima razne funkcije (između ostalog služi kao konzervans) te zamjena soli u siru predstavlja težak zadatak prehrambenoj industriji. Provedena su različita istraživanja na tu temu te su pronađene mnoge alternative za natrijev klorid u različitim vrstama sireva bez negativnog utjecaja na kemijske, fizikalne i senzorske karakteristike sireva. Cilj ovog rada bio je analizirati i iznijeti dosadašnje spoznaje kod pokušaja smanjivanja količine soli u različitim vrstama sireva.

Abstract (english)

Excessive sodium chloride intake causes many harmful health consequences such as hypertension or high blood pressure, diseases of the digestive system as well as cancer of the dygestive system, stroke, contributes to the obesity epidemic and can even cause osteoporosis. Therefore, the task of the food industry is to gradually reduce the salt in prod-ucts over time so that consumers adapt to the taste and do not switch to alternative products. Salt in cheese has various functions (among other things it serves as a preservative) and replacing salt in cheese is a difficult task for the food industry. Various studies have been conducted on this topic and many alternatives to sodium chloride have been found in differ-ent types of cheese without negatively affecting the chemical, physical and sensory charac-teristics of the cheeses. The aim of this paper was to analyze and present previous findings in attempts to reduce the amount of salt in different types of cheese and to conclude which methods were successful and which were not.

• Keywords: kalijev klorid; mikronizirana sol; natrijev klorid; pojačivači okusa; sir
• Keywords (english): cheese; flavor enhancers; micronized salt; potassium chloride; sodium chloride
• Language: croatian
• URN:NBN: urn:nbn:hr:159:530186
• 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: Open access
• Created on: 2021-10-12 12:46:57