Komparativne prednosti različitih vrsta sirila u sirarstvu

undergraduate thesis

• Title (english): Comparison of the advantages of different types of rennet in cheese production
• Author: Lucija Jurić
• 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: 2024-09-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U proizvodnji sira za koaguliranje mlijeka se koristi pripravak enzima koji se naziva sirilo. Glavni enzim prisutan, a koji pripada skupini proteaza je kimozin, što znači da katalizira razgradnju proteina. Glavna uloga enzima u sirilu je koaguliranje mlijeka, a tijekom zrenja sira doprinose proteolizi. Izvorno sirilo je ekstrahirano iz želuca mladih teladi, ponekad janjadi i koza. Do 19. stoljeća za proizvodnju sira isključivo se koristilo sirilo ekstrahirano iz životinja. Zbog njegove povećane potražnje, sirilo se počelo industrijski proizvoditi iz teladi. Osim životinjskog sirila počele su se proizvoditi i njegove alternative kao što su FPC (fermentacijom proizveden kimozin), mikrobno sirilo i biljno sirilo. Cilj rada je opisati različite vrste sirila, navesti njihove prednosti i nedostatke i međusobno ih usporediti. Svaki od navedenih sirila ima svoje prednosti i mane. Kontinuirana istraživanja i razvoj biotehnologije pridonose njihovom poboljšanju, što posljedično ostavlja pozitivne rezultate za industriju i za potrošača.

Abstract (english)

In cheese production, an enzyme preparation called rennet is used to coagulate the milk. The most important enzyme, which belongs to the group of proteases, is chymosin, i.e. it catalyses the break down of proteins. The main task of the enzyme in rennet is to coagulate the milk, and during cheese ripening it contributes to proteolysis. Traditionally, rennet was extracted from the stomachs of young calves, sometimes also from lambs and goats. Until the 19th century, only rennet from animals was used in cheese production. Due to increased demand, rennet from calves began to be produced in dustrially. In addition to animal rennet, alternatives such as FPC (fermentatively produced chymosin), microbial rennet and vegetable rennet were also produced. The aim of this article is to describe the different types of rennet, explain their advantages and disadvantages and compare them with each other. Each of these types of rennet has its own advantages and disadvantages. Continuous research and development in biotechnology contribute to their improvement, which has a positive effect on both the industry and the consumer.

• Keywords: sirilo; enzimi; kimozin; proteoliza; sir
• Keywords (english): rennet; enzymes; chymosin; proteolysis; cheese
• Language: croatian
• URN:NBN: urn:nbn:hr:159:335862
• 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: 2024-09-25 10:17:29