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master's thesis
Razvoj novih proizvoda sa sirnim namazom
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:683513
Biškup, Nikola
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Biškup, N. (2011). Razvoj novih proizvoda sa sirnim namazom (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:683513

Biškup, Nikola. "Razvoj novih proizvoda sa sirnim namazom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:683513

Biškup, Nikola. "Razvoj novih proizvoda sa sirnim namazom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:683513

Biškup, N. (2011). 'Razvoj novih proizvoda sa sirnim namazom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 26 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:683513

Biškup N. Razvoj novih proizvoda sa sirnim namazom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 April 26] Available at: https://urn.nsk.hr/urn:nbn:hr:109:683513

N. Biškup, "Razvoj novih proizvoda sa sirnim namazom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:683513

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Metadata
TitleRazvoj novih proizvoda sa sirnim namazom
Title (english)Development of new products with cheese layers
AuthorNikola Biškup
MentorJovica Hardi (mentor)
MentorVedran Slačanac (pomoć pri izradi, neposredni voditelj)
Committee memberVinko Krstanović (član povjerenstva)
Committee memberJovica Hardi (član povjerenstva)
Committee memberVedran Slačanac (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2011-07-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U radu su detaljno opisani svi parametri proizvodnje kiselih paprika punjenih sirnim namazima. Proces proizvodnje praćen je od sirovog mlijeka do konačne izrade kiselih paprika punjenih sirnim namazima, koje su proizvedene na osnovi domaćeg svježeg sira iz sirne marame. Provedene su fizikalno-kemijske analize svježeg sira i kiselog vrhnja. Senzorsko ocjenjivanje kiselih paprika punjenih sirnim namazima proveo je panel od petnaest ocjenjivača. Ocjenjivanje je provedeno metodom bodovanja sustavom od 20 ponderiranih bodova. Ocjenjivan je okus, miris, naknadni okus u ustima, konzistencija, te sinereza. Na osnovi ukupnih rezultata senzorskog ocjenjivanja, kisele paprike punjene sirnim namazima svrstane su u proizvode vrhunske kakvoće.
Abstract (english)
Production of sour peppers filled with cheese layers was described in this paper. Production process was monitored from raw milk processing to final filling of sour peppers with cheese layers. Physico-chemical analyses of fresh cheese and sour cream were conducted. Sensory evaluation was conducted using a 20 pondered points method. 15 sensory analysts evaluated prepared milk layers. Taste, odour, consistency and syneresis were appreciated. Based on overall sensory results, sour pappers filled with cheese layers, with or without additives, were evaluated as excellent products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:683513
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
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 on2015-12-15 12:31:29

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