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master's thesis
Priprema vrhnja za proizvodnju maslaca
Zagreb: University of Zagreb, Faculty of Agriculture, 2021. urn:nbn:hr:204:929313
Štokovac, Roberto
University of Zagreb
Faculty of Agriculture
Department of Dairy Science

Cite this document

Štokovac, R. (2021). Priprema vrhnja za proizvodnju maslaca (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:929313

Štokovac, Roberto. "Priprema vrhnja za proizvodnju maslaca." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:929313

Štokovac, Roberto. "Priprema vrhnja za proizvodnju maslaca." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:929313

Štokovac, R. (2021). 'Priprema vrhnja za proizvodnju maslaca', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:204:929313

Štokovac R. Priprema vrhnja za proizvodnju maslaca [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2021 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:204:929313

R. Štokovac, "Priprema vrhnja za proizvodnju maslaca", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:204:929313

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Metadata
TitlePriprema vrhnja za proizvodnju maslaca
Title (english)Cream preparation for butter production
AuthorRoberto Štokovac
MentorIva Dolenčić Špehar (mentor)
Committee memberIva Dolenčić Špehar (predsjednik povjerenstva)
Committee memberDubravka Samaržija (član povjerenstva)
Committee memberMilna Tudor Kalit (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Department of Dairy Science)
Zagreb
Defense date and country2021-09-07, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Maslac je mliječni proizvod velike prehrambene vrijednosti s udjelom mliječne masti >80% koja određuje njegovu karakterističnu aromu. Za proizvodnju maslaca ključna je tehnološka operacija pripreme vrhnja koja uključuje njegovo fizikalno i/ili biokemijsko zrenje. U proizvodnji maslaca od slatkog vrhnja fizikalno zrenje obavezan je postupak zbog kristalizacije mliječne masti koja ima izravan utjecaj na konzistenciju i aromu maslaca. U proizvodnji maslaca od kiselog vrhnja radi razvitka specifične arome uz fizikalno, provodi se i biokemijsko zrenje vrhnja. Nepravilan tijek zrenja vrhnja ima negativan utjecaj na senzorne karakteristike i raspoređenost udjela vode i masnih kiselina u maslacu.
Abstract (english)
Butter is a dairy product with great nutritional value which milk fat content (>80%) determines its characteristic aroma. For the butter production, the stage of cream preparation which includes both physical and biochemical ripening is very important. For production of sweet cream butter, physical ripening is mandatory process due to the crystallization of milk fat, which has direct impact on the consistency and flavor of the butter. For production of sour cream butter, in order to develop a specific aroma, in addition to the physical, biochemical ripening of the cream is also taking a part in butter production process. Improperly conducted ripening of the cream is leading to negative impact on the sensory properties of the butter as well as distribution of water and fatty acids in butter.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:929313
Study programmeTitle: Production and Processing of Milk
Study programme type: university
Study level: graduate
Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka (magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
RepositoryRepository Faculty of Agriculture University of Zagreb
Created on2021-11-17 09:54:19

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