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undergraduate thesis
Camembert i Brie - Sirevi kraljeva
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. urn:nbn:hr:109:914873
Župan, Dajana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Župan, D. (2020). Camembert i Brie - Sirevi kraljeva (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:914873

Župan, Dajana. "Camembert i Brie - Sirevi kraljeva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:914873

Župan, Dajana. "Camembert i Brie - Sirevi kraljeva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2020. https://urn.nsk.hr/urn:nbn:hr:109:914873

Župan, D. (2020). 'Camembert i Brie - Sirevi kraljeva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:914873

Župan D. Camembert i Brie - Sirevi kraljeva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2020 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:914873

D. Župan, "Camembert i Brie - Sirevi kraljeva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:109:914873

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Metadata
TitleCamembert i Brie - Sirevi kraljeva
Title (english)Camembert and Brie - Cheeses of Kings
AuthorDajana Župan
MentorJovica Hardi (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2020-09-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Sir je svježi ili zreli proizvod dobiven grušanjem mlijeka (sirutke, stepke, vrhnja ili njihove kombinacije), uz izdvajanje sirutke (tekućine nastale tijekom obrade gruša, sporedni proizvod). Danas u svijetu postoji više od 4000 poznatih i priznatih vrsta sireva koji se mogu podijeliti u više različitih kategorija prema vrsti mlijeka, količini masti u suhoj tvari sira, udjelu vode, konzistenciji sira, prema načinu grušanja, zrenju sira i puno drugih karakteristika. Na postojanje raznih vrsta sireva utječu i različite pasmine mliječne stoke kao i različiti načini proizvodnje sira razvijeni u pojedinim zemljama kao i u različitim klimatskim zonama. Većina sireva kakvi se danas proizvode i konzumiraju imaju bogato povijesno nasljeđe, a nastali su u starom ili srednjem vijeku. Sir ima dugu povijest ispunjenu različitim mitovima, legendama i povijesnim dokazima. Izvorno od davnina "sireve kraljeva" su se u Francuskoj nazivali samo Camembert i Brie, ali i drugi kraljevi (Engleski, Talijanski) imali su svoje favorite pa su se istaknuli vrlo stari Parmezan, Roquefort te talijanska Gorgonzola.
Abstract (english)
Cheese is a fresh or ripe product obtained by coagulating milk (whey, steppe, cream or their combinations) with the separation of whey (liquid formed during the processing of curds, a by-product). Today, there are more than 4,000 known and recognized types of cheese in the world which can be divided into several different categories, such as by the milk type, fat content of cheese, water content, cheese consistency, curdling, cheese ripening and many other characteristics. The existence of different types of cheese is influenced by different breeds of dairy cattle as well as different methods of cheese production developed in different countries and in different climatic zones. Most cheeses produced and consumed today have a rich historical heritage and originated in the Old or Middle Ages. Cheese has a long history filled with various myths, legends and historical evidence. Originally from ancient times, only Camembert and Brie were considered "cheeses of kings" in France, but other kings (English, Italian) had their favorites too, so the very old Parmesan, Roquefort and Italian Gorgonzola also stood out.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:914873
Study programmeTitle: 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 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 Osijek
Created on2020-09-25 11:20:59

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