Određivanje trajnosti tradicionalnog svježeg sira

master's thesis

• Title (english): Determination of durability of traditional fresh cheese
• Author: Vanja Sabljak
• 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: 2013-07-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Tradicionalni svježi sir je proizvod dobiven grušanjem termički neobrađenog kravljeg mlijeka, koji se prodaje isključivo na tržnicama. Cilj ovog rada bio je odrediti mikrobiološku trajnost svježeg sira kako bi se ona mogla deklarirati na proizvodu. Analizirano je 12 uzoraka svjeţih sireva sa obiteljskih poljoprivrednih gospodarstava iz okolice Zagreba. Mikrobiološka i senzorska analiza sira, te kiselost određivani su prvi, treći i šesti dan. Iako je kiselost sireva, kao i senzorska ocjena, bila relativno dobra i stabilna tijekom cijelog perioda čuvanja, rezultati mikrobiološke analize ukazuju na nezadovoljavajuću mikrobiološku kvalitetu sira, te brzo kvarenje. Na temelju mikrobiološke analize moţe se zaključiti da je trajnost ovoga sira svega jedan dan.

Abstract (english)

Traditional fresh cheese is a product obtained by heat coagulation of raw cow's milk, which is sold exclusively at the markets. The aim of this study was to determine the microbiological shelf life of fresh cheese to declare the product. 12 samples of the fresh cheese from the family farms in the vicinity of Zagreb were analyzed. Microbiological and sensory analysis of cheese as well as acidity were determined first, third and sixth day. Although, the acidity of the cheeses, as well as the sensory score were relatively good and stable throughout the storage period, the results of microbiological analyzes indicate unsatisfactory microbiological quality of cheese, and quickly decay. Based on microbiological analysis, it can be concluded that the durability of analyzed cheeses was only one day.

• Keywords: svježi sir; mikrobiološka kvaliteta; trajnost; senzorska analiza
• Keywords (english): fresh cheese; microbiological quality; durability; sensory analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:000620
• Study programme: Title: Food Safety Management; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-04 11:44:22