Analogni sirevi

undergraduate thesis

• Title (english): Cheese analogues
• Author: Luka Jelenić
• Mentor: Katarina Lisak Jakopović (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: 2021-06-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Analogni sirevi su homogene smjese slične siru dobivene miješanjem vode, ulja ili masti, proteina, emulgirajućih soli i ostalih sastojaka pod utjecajem topline i mehaničke obrade. Prodaja i potražnja za analognim sirevima usko je povezana sa razvojem industrijske proizvodnje gotove i polugotove hrane, a potražnju povećava i interes potrošača za prehrambenim proizvodima s manjim sadržajem zasićenih masti, kolesterola i nižom kalorijskom vrijednosti. Prema sastavu analogni sirevi mogu se klasificirati kao mliječni, djelomično mliječni ili bezmliječni, ovisno o tome jesu li njihove masne i/ili proteinske komponente mliječnog ili biljnog porijekla. Ovaj rad temeljem dostupne relevantne literature daje kratki pregled sastava, vrsta, karakteristika, nutritivnih vrijednosti, primjene te načina proizvodnje analognih sireva, kao i pregled novih spoznaja o analognim sirevima.

Abstract (english)

Analogue cheeses are homogeneous cheese-like mixtures obtained by mixing water, oil or fat, protein, emulsifying salts and other ingredients under the influence of heat and mechanical processing. Sale and demand for analogue cheeses are closely linked to the development of industrial production of ready-made and semi-finished foods. Demand is also increased by consumers’ interest in food products with lower content of saturated fats, cholesterol and lower caloric value. According to their composition, analogue cheeses can be classified as dairy, partially dairy or non-dairy, depending on whether their fatty and/or protein components are of dairy or vegetable origin. Based on the available relevant literature, this paper provides a brief overview of the composition, types, characteristics, nutritional values, applications, methods of production of analogue cheeses, as well as an overview of new scientific knowledge about analogue cheeses.

• Keywords: analogni sir; kazein; nutritivna vrijednost; proizvodnja analognih sireva; sastav analognih sireva
• Keywords (english): analogue cheese; casein; nutritional value; composition and production of analogue cheeses
• Language: croatian
• URN:NBN: urn:nbn:hr:159:639652
• 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: 2021-07-14 09:30:06