Razlika fizikalno-kemijskog sastava, boje, teksture i senzorskih karakteristika kravljeg, kozjeg i ovčjeg kuhanog sira

master's thesis

• Title (english): The differences between physico-chemical composition, color, texture and sensory characteristics of cows, goats and sheeps cooked cheese
• Author: Barbara Perešin
• Mentor: Katarina Lisak Jakopović (mentor)
• Committee member: Irena Barukčić Jurina (predsjednik povjerenstva)
• Committee member: Nives Marušić Radovčić (član povjerenstva)
• Committee member: Mia Kurek (član povjerenstva)
• 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: 2023-09-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Kuhani sir je, uz svježi sir i vrhnje najviše konzumirana vrsta sjeverozapadne Hrvatske. Za njegovu proizvodnju najčešće se koristi kravlje mlijeko, no sve više se koriste i kozje i ovčje zbog svojih dobrih svojstava i pozitivnog učinka na zdravlje. Cilj ovog rada bio je odrediti i međusobno usporediti fizikalno-kemijske, teksturalne i senzorske razlike te razlike u boji kuhanih sireva proizvedenih od kravljeg, kozjeg i ovčjeg mlijeka. Uzorcima sira određena je masa, aktivna i titracijska kiselost, udjel suhe tvari, mliječne masti i pepela, boja, tekstura te senzorska analiza. Ovčji sir imao je najveću titracijsku kiselost i najveći udjel suhe tvari te se pokazao najtvrđim. Najveću aktivnu kiselost imao je kravlji sir, kao i najveći udjel mliječne masti. Kozji sir imao je najveći udjel soli i najveći udjel pepela te se pokazao najsvjetlijim. Senzorskom analizom, sve tri vrste sira ocjenjene su visokim ocjenama.

Abstract (english)

Cooked cheese, along with fresh cheese and cream, is the most consumed type in northwestern Croatia. Cow's milk is most often used for its production, but goat's and sheep's milk are increasingly used nowadays. The aim of this work was to determine and compare the physicochemical, textural, color and sensory differences of cooked cheeses produced from cow's, goat's and sheep's milk. Mass, active and titration acidity, proportion of dry matter, milk fat and ash, color, texture and sensory analysis were determined with cheese samples. Sheep's cheese had the highest titration acidity and the highest proportion of dry matter, and proved to be the hardest. Cow's cheese had the highest active acidity, as well as the highest proportion of milk fat. Goat cheese had the highest proportion of salt and the highest proportion of ash and turned out to be the brightest. By sensory analysis, all three types of cheese were evaluated with high grades.

• Keywords: mlijeko; kuhani sir; kravlji sir; kozji sir; ovčji sir
• Keywords (english): milk; cooked cheese; cows cheese; goats cheese; sheeps cheese
• Language: croatian
• URN:NBN: urn:nbn:hr:159:266218
• 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: Open access
• Created on: 2024-06-27 10:25:19