Izrada novih tipova namaza na osnovi svježeg sira i vrhnja

Tadić, Ivana

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master's thesis

Izrada novih tipova namaza na osnovi svježeg sira i vrhnja

Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:141999

Tadić, Ivana

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

Tadić, I. (2011). Izrada novih tipova namaza na osnovi svježeg sira i vrhnja (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:141999

MLA 8th Edition

Tadić, Ivana. "Izrada novih tipova namaza na osnovi svježeg sira i vrhnja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:141999

Chicago 17th Edition

Tadić, Ivana. "Izrada novih tipova namaza na osnovi svježeg sira i vrhnja." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:141999

Harvard

Tadić, I. (2011). 'Izrada novih tipova namaza na osnovi svježeg sira i vrhnja', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:109:141999

Vancouver

Tadić I. Izrada novih tipova namaza na osnovi svježeg sira i vrhnja [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:109:141999

IEEE

I. Tadić, "Izrada novih tipova namaza na osnovi svježeg sira i vrhnja", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:141999

Cite this item: https://urn.nsk.hr/urn:nbn:hr:109:141999

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Metadata

Title	Izrada novih tipova namaza na osnovi svježeg sira i vrhnja
Title (english)	Production of new types of milk layers based on fresh cheese and milk cream
Author	Ivana Tadić
Mentor	Jovica Hardi (mentor)
Committee member	Vinko Krstanović
Committee member	Jovica Hardi
Committee member	Vedran Slačanac
Committee member	Jurislav Babić
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	2011-07-14, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology Engineering
Abstract	U radu su detaljno opisani svi parametri proizvodnje namaza koji su proizvedeni u laboratorijskim uvjetima. Na osnovi 6 različitih normativa izrađeni su sirni namazi na bazi svježeg sira i vrhnja, te niza odabranih dodataka sušenog povrća, začina i ribe. Senzorsko ocjenjivanje namaza proveo je panel koji se sastojao od 14 ocjenjivača. Ocjenjivanje je provedeno metodom bodovanje sustavom od 20 ponderiranih bodova. Ocjenjivana svojstva su: okus, miris, naknadni okus u ustima, konzistencija i sinereza. Na osnovi ukupnih rezultata senzorskog ocjenjivanja, namazi na bazi svježeg sira i vrhnja mogu se svrstati u skupinu proizvoda vrhunske kakvoće.
Abstract (english)	Processing parameters of different milk layers produced in laboratory conditions were described in this work. Milk layers were prepared on the 6 normative bases; as mixture of fresh cheese and sour cream, with or without certain additives. Sensory evaluation of prepared layers was conducted using a 20 pondered points method. 14 sensory analysts evaluated prepared milk layers. Taste,smell, odour, consistency and syneresis were appreciated. Based on overall sensory results, produced milk layers, with or without additives, were evaluated as excellent products.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:109:141999
Study programme	Title: 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 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	2015-12-15 12:11:20