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master's thesis
Određivanje trajnosti tradicionalnog svježeg sira
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:577150
Sabljak, Vanja
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products

Cite this document

Sabljak, V. (2013). Određivanje trajnosti tradicionalnog svježeg sira (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:577150

Sabljak, Vanja. "Određivanje trajnosti tradicionalnog svježeg sira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:577150

Sabljak, Vanja. "Određivanje trajnosti tradicionalnog svježeg sira." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:577150

Sabljak, V. (2013). 'Određivanje trajnosti tradicionalnog svježeg sira', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:577150

Sabljak V. Određivanje trajnosti tradicionalnog svježeg sira [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:159:577150

V. Sabljak, "Određivanje trajnosti tradicionalnog svježeg sira", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:577150

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Metadata
TitleOdređivanje trajnosti tradicionalnog svježeg sira
Title (english)Determination of durability of traditional fresh cheese
AuthorVanja Sabljak
MentorRajka Božanić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Milk and Milk Products)
Zagreb
Defense date and country2013-07-11, 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 svježih 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 može 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
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:577150
Study programmeTitle: 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 resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-05-04 10:53:08

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