prikaz prve stranice dokumenta Proizvodnja topljenog sira
Access restricted to students and staff of home institution
undergraduate thesis
Proizvodnja topljenog sira
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. urn:nbn:hr:109:244612
Vacek, Kristina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Vacek, K. (2012). Proizvodnja topljenog sira (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:244612

Vacek, Kristina. "Proizvodnja topljenog sira." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:244612

Vacek, Kristina. "Proizvodnja topljenog sira." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2012. https://urn.nsk.hr/urn:nbn:hr:109:244612

Vacek, K. (2012). 'Proizvodnja topljenog sira', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:244612

Vacek K. Proizvodnja topljenog sira [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2012 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:244612

K. Vacek, "Proizvodnja topljenog sira", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:109:244612

Please login to the repository to save this object to your list.
Metadata
TitleProizvodnja topljenog sira
Title (english)Production of processed cheese
AuthorKristina Vacek
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 country2012-10-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Topljeni sir se dobiva topljenjem mješavine određenih usitnjenih sireva različitih tipova i stupnja zrelosti koji su zdravstveno ispravni ali imaju nepravilnu strukturu i kao takvi ne mogu izaći na tržište. Proces proizvodnje topljenog sira se sastoji od pripreme sirovine, topljenja, homogenizacije i pakiranja. Proizvodnja topljenog sira ovisi o sirovini iz koje se dobiva, stupnju zrelosti sirovine, temperaturi, solima za topljenje, pH i mehaničkoj obradi. Svi ti faktori utječu na boju, teksturu, miris, okus i kvalitetu. Zbog takvog procesa proizvodnje mogu se lako transportirati i skladištiti duže vrijeme. Kvaliteta sira određuje se organoleptičkim i kemijsko-fizikalnim ispitivanjima. Na kvalitetu utječu i mikroorganizmi, tj. njihove spore koje mogu preživjeti temperature topljenja. Pod odgovarajućim uvjetima počinju se razvijati i izazvati nadimanje i kvarenje sira. Topljeni sirevi se mogu proizvoditi za mazanje ili za rezanje.
Abstract (english)
Processed cheese is produced by melting a mixture of crushed particular cheeses of different types and degree of maturity that are medically correct but have an irregular structure and as such cannot enter the market. The production of processed (melted) cheese consists from cutting, melting, homogenizing and packaging. Production of melted cheese depends on the raw material from which it is obtained, the degree of maturity of raw material, temperature, melting salts, pH and mechanical processing. All factors influencing the color, texture, smell, taste and quality. Because of this manufacturing process, melted cheese can be easily transported and stored for long periods. The quality of the cheese is determined by sensory and chemical-physical tests. On the quality of melted cheese microorganisms also affect, like their spores can survive the melting temperatures. Under appropriate conditions spores start to develop and cause bloating and spoilage of cheese. Processed cheese can be produced like spreadable or for cutting.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:244612
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 on2015-10-12 13:06:20

(©) Nacionalna i sveučilišna knjižnica u Zagrebu 2015. Sva prava pridržana. | Hrvatske bratske zajednice 4 p.p. 550, 10000 Zagreb, Hrvatska Tel. ++ 385 1 616-4040
OIB: 84838770814 | IBAN: HR66 2340 0091 1000 1008 1, Porezni broj (PDV identifikacijski broj) - VAT Number: HR84838770814
Prijava u repozitorij