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undergraduate thesis
Linija polutvrdih sireva
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:796901
Pavasović, Željana
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Pavasović, Ž. (2010). Linija polutvrdih sireva (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:796901

Pavasović, Željana. "Linija polutvrdih sireva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:796901

Pavasović, Željana. "Linija polutvrdih sireva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:796901

Pavasović, Ž. (2010). 'Linija polutvrdih sireva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:796901

Pavasović Ž. Linija polutvrdih sireva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:796901

Ž. Pavasović, "Linija polutvrdih sireva", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:796901

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Metadata
TitleLinija polutvrdih sireva
Title (english)Production line of semi-hard cheeses
AuthorŽeljana Pavasović
MentorVedran Slačanac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2010-10-26, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Procesom zgrušavanja i odvajanja čvrste tvari iz mlijeka od tečnosti (sirutke) dobiva se tvrdi ili polutvrdi proizvod poznat kao sir. Mlijeko se sortira po kakvoći prilikom zaprimanja, te se određuje za pojedini proizvod. Tijekom cijele proizvodnje vrši se kontrola zdravstvene ispravnosti sirovina i na posljetku gotovog proizvoda. U Tvornici mliječnih proizvoda Belje proizvode se polutvrdi sirevi Edamer, Baranjac i Gauda. Gauda je polutvrdi prešani sir tipa edamac koji ima ime po gradu prve proizvodnje. Sirno tijesto je elastično, svijetložute boje s jednoliko raspoređenim šupljinama veličine graška. Edamer je polutvrdi prešani sir tipa edamac koji ima ime po nizozemskom gradu Edamu. Baranjac, Gauda i Edamer imaju isti proces proizvodnje i iste sastojke, a razlikuju se po dodanoj kulturi i po njezinoj količini u siru. Linija proizvodnje polutvrdih sireva uključuje: prijem i obradu sirovine za sirenje, obrada gruša, predprešanje, prešanje, salamurenje, zrenje sira, te se na kraju gotovi proizvodi pakiraju, skladište i otpremaju na tržište.
Abstract (english)
Semi-hard or hard cheese is made by clotting and separating the solid curds from the liquid whey. The milk is being classified by its quality and use at delivery. Disease control is done during and at the end of production. At the cheese factory Belje the semi-hard cheeses Edamer, Baranjac and Gauda are being made. Gauda is a Edamer-type semi-hard cheese which got his name after the town where it was first produced. Gouda Belje is characterized by mild flavour, light yellow colour with evenly distributed pea-sized holes. Edamer is a Edemer-type semi-hard cheese which got his name after the dutch town where it was first made, Edam. Baranjac, Gauda and Edamer all share the same production process and ingredients but they differ in the bacterial culture and its amount. The production line of semi-hard cheeses includes: receiving and processing of goods, curdling, cutting, draining, pressing, salting and ripening. In the end the final product is packed, stored and then sent to stores.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:796901
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 on2015-10-22 08:31:29

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