Proizvodnja sira i vrhnja na tradicionalni način

master's thesis

• Title (english): Production of cheese and cream in the traditional way
• Author: Nikolina Mlakar
• 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

Svježi sir i vrhnje na tradicionalan način proizvode se uglavnom u domaćinstvima i manjim seoskim gospodarstvima, a prodaju se isključivo na tržnicama. Cilj ovog rada bio je odrediti da li obiranje mlijeka centrifugalnim separatorom ima utjecaj na smanjenje broja mikroorganizama u svježem siru i vrhnju. Analizirani su svježi sir i vrhnje proizvedeni na obiteljskom poljoprivrednom gospodarstvu i u Laboratoriju za tehnologiju mlijeka i mliječnih proizvoda. Svim uzorcima određena je suha tvar, pepeo i mliječna mast te je tijekom šest dana hladnog čuvanja praćena mikrobiološka kvaliteta, senzorska svojstva i kiselost. Svi analizirani fizikalno-kemijski parametri su varirali između šarži. Rezultati mikrobiološke analize ukazuju da mikrobiološka kvaliteta svježeg sira i vrhnja nije prihvatljiva, no bez obzira na to svi uzorci su postigli razmjerno visoke senzorske ocjene. Na temelju mikrobiološke analize može se zaključiti da obiranje mlijeka separatorom nije utjecalo na smanjenje ukupnog broja mikroorganizama u svježem siru i vrhnju.

Abstract (english)

Traditional fresh cheese and milk cream are mainly produced in households and small farms, and sold exclusively in the markets. The aim of this study was to determine whether the centrifugal cream separators have an impact on reduction of microorganisms count in fresh cheese and cream. Fresh cheese and milk cream produced in households were analyzed in Laboratory of milk and dairy products. In all samples dry matter, ash and fat were determined followed by microbiological quality, sensor properties and acidity determination during six days of cold storage. All analyzed physical and chemical parameters varied between batches. The results of microbiological analyses show that microbiological quality of fresh cheese and cream is not acceptable, but regardless, all samples achieved relatively high sensory scores. In conclusion, based on microbiological analysis the skimmer separator did not affect reduction of the total number of microorganisms in the fresh cheese and milk cream.

• Keywords: svježi sir; vrhnje; obiranje; mikrobiološka analiza; senzorska analiza
• Keywords (english): fresh cheese; milk cream; separation; microbiology; sensory analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:175305
• 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: 2017-05-05 08:33:36