Linija proizvodnje polutvrdih sireva

Manić, Vedrana

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undergraduate thesis

Linija proizvodnje polutvrdih sireva

Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:653404

Manić, Vedrana

Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

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APA 6th Edition

Manić, V. (2010). Linija proizvodnje polutvrdih sireva (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:653404

MLA 8th Edition

Manić, Vedrana. "Linija proizvodnje polutvrdih sireva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:653404

Chicago 17th Edition

Manić, Vedrana. "Linija proizvodnje polutvrdih sireva." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:653404

Harvard

Manić, V. (2010). 'Linija proizvodnje polutvrdih sireva', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 08 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:653404

Vancouver

Manić V. Linija proizvodnje polutvrdih sireva [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2025 January 08] Available at: https://urn.nsk.hr/urn:nbn:hr:109:653404

IEEE

V. Manić, "Linija proizvodnje 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:109:653404

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:653404

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Metadata

Title	Linija proizvodnje polutvrdih sireva
Title (english)	Semi-hard cheeses processing line
Author	Vedrana Manić
Mentor	Vedran Slačanac (mentor)
Granter	Josip Juraj Strossmayer University of Osijek FACULTY OF FOOD TECHNOLOGY (Department of Food Technologies) (Sub-department of Milk Technology) Osijek
Defense date and country	2010-10-26, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology Engineering
Abstract	Prilikom zaprimanja, mlijeko se kontrolira i razvrstava prema kakvoći, te predviđa za preradu u određeni mliječni proizvod. Kontrola zdravstvene ispravnosti sirovina, poluproizvoda i gotovih proizvoda vrši se u prijemnom, kemijskom i mikrobiološkom laboratoriju. Linija proizvodnje sireva obuhvaća liniju “Abc” svježih krem sireva mliječnih namaza, te liniju polutvrdih sireva. Proizvodnja sireva temelji se na: koagulaciji proteina, sirenju ili grušanju mlijeka i oblikovanju sirnog gruša u sirno zrno, uz izdvajanje nastale sirutke i soljenje sira, nakon čega se dobiva svježi ili nezreli sir. Gotovi proizvodi se pakiraju, skladište i otpremaju.
Abstract (english)	Immediatelly, on receipt, milk is controled and sorted in accordance with quality, then it is anticipated for remaking into ordered product of milk. The sanitary control and correctness of raw material and half-products are done in the acceptable, chemical and microbiological laboratory. The cheese production process of fresh cheese cream called “Abc”, milk spreads, then process of halfhard cheese. The cheese production is based on: coagulation of albumen, curdling or coagulating, then on the forming cogulated cheese into cheese grain, separation of resulted whey and cheese salting, after that we have fresh or unripe cheese. The final roducts are packed, warehoused and dispatched.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:653404
Study programme	Title: 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 resource	Text
File origin	Born digital
Access conditions	Access restricted to students and staff of home institution
Terms of use
Repository	Repository of the Faculty of Food Technology Osijek
Created on	2015-10-21 12:28:12