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master's thesis
Proizvodnja novih vrsta svježeg zrnatog sira
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:593396
Gradinjan, Maja
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Gradinjan, M. (2011). Proizvodnja novih vrsta svježeg zrnatog sira (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:593396

Gradinjan, Maja. "Proizvodnja novih vrsta svježeg zrnatog sira." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:593396

Gradinjan, Maja. "Proizvodnja novih vrsta svježeg zrnatog sira." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:593396

Gradinjan, M. (2011). 'Proizvodnja novih vrsta svježeg zrnatog sira', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:593396

Gradinjan M. Proizvodnja novih vrsta svježeg zrnatog sira [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2011 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:593396

M. Gradinjan, "Proizvodnja novih vrsta svježeg zrnatog sira", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:593396

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Metadata
TitleProizvodnja novih vrsta svježeg zrnatog sira
Title (english)Production of cottage cheese with probitics
AuthorMaja Gradinjan
MentorJovica Hardi (mentor)
Committee memberMarko Jukić
Committee memberJovica Hardi
Committee memberVedran Slačanac
Committee memberJurislav Babić
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2011-02-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U radu su detaljno opisani svi parametri proizvodnje svježeg zrnatog sira s probioticima koja je proizveden u laboratoriju za tehnologiju mlijeka i mliječnih proizvoda, Prehrambeno-tehnološkog fakulteta u Osijeku. Proces proizvodnje praćen je od sirovog mlijeka do konačne izrade svježeg zrnatog sira s probioticima, koji se provodi na osnovi proizvodnje svježeg zrnatog sira. Senzorsko ocjenjivanje svježeg zrnatog sira proveo je panel koji se sastojao od deset ocjenjivača. Ocjenjivanje je provedeno metodom bodovanje sustavom od 20 ponderiranih bodova. Ocijenjena su svojstva: okus, miris, naknadni okus u ustima, konzistencija te sinereza. Na osnovi ukupnih rezultata senzorskog ocjenjivanja, svježi zrnati sir s probioticima pripada skupini proizvoda vrhunske kakvoće.
Abstract (english)
The paper describes in detail all of the production parameters for the fresh cottage cheese with probiotics, produced in the Laboratory of dairy technology on Faculty of Food Tehnology Osijek. The production process was monitored from the fresh milk to the final product of fresh cottage cheese, produced on the basis of fresh cottage cheese production. Sensory evaluation was conducted by a panel consisting of ten analysts, using a 20 points scoring system. Characteristics of taste, smell, additional flavour in the mouth, consistency and syneresis were examined. Based on the overall results of sensory evaluation, fresh cottage cheese with probiotics belongs to a group of superior quality products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:593396
Study programmeTitle: Food Science and Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani (magistar/magistra inženjer/inženjerka nutricionizma i znanosti o hrani)
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 14:18:47

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