PROIZVODNJA DOMAĆEG KUHANOG SIRA

Borovac, Danijela

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undergraduate thesis

PROIZVODNJA DOMAĆEG KUHANOG SIRA

Požega: Polytehnic in Pozega, 2018. urn:nbn:hr:112:983038

Borovac, Danijela

Polytehnic in Pozega
Biotechnical department

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APA 6th Edition

Borovac, D. (2018). PROIZVODNJA DOMAĆEG KUHANOG SIRA (Undergraduate thesis). Požega: Polytehnic in Pozega. Retrieved from https://urn.nsk.hr/urn:nbn:hr:112:983038

MLA 8th Edition

Borovac, Danijela. "PROIZVODNJA DOMAĆEG KUHANOG SIRA." Undergraduate thesis, Polytehnic in Pozega, 2018. https://urn.nsk.hr/urn:nbn:hr:112:983038

Chicago 17th Edition

Borovac, Danijela. "PROIZVODNJA DOMAĆEG KUHANOG SIRA." Undergraduate thesis, Polytehnic in Pozega, 2018. https://urn.nsk.hr/urn:nbn:hr:112:983038

Harvard

Borovac, D. (2018). 'PROIZVODNJA DOMAĆEG KUHANOG SIRA', Undergraduate thesis, Polytehnic in Pozega, accessed 21 January 2025, https://urn.nsk.hr/urn:nbn:hr:112:983038

Vancouver

Borovac D. PROIZVODNJA DOMAĆEG KUHANOG SIRA [Undergraduate thesis]. Požega: Polytehnic in Pozega; 2018 [cited 2025 January 21] Available at: https://urn.nsk.hr/urn:nbn:hr:112:983038

IEEE

D. Borovac, "PROIZVODNJA DOMAĆEG KUHANOG SIRA", Undergraduate thesis, Polytehnic in Pozega, Požega, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:112:983038

Cite this item: https://urn.nsk.hr/urn:nbn:hr:112:983038

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Title	PROIZVODNJA DOMAĆEG KUHANOG SIRA
Title (english)	THE PRODUCTION OF DOMESTIC COOKED CHEESE
Author	Danijela Borovac
Mentor	Ana Mrgan (mentor)
Committee member	Helena Marčetić (predsjednik povjerenstva)
Committee member	Ana Mrgan (član povjerenstva)
Committee member	Stanko Zrinščak (član povjerenstva)
Granter	Polytehnic in Pozega (Biotechnical department) Požega
Defense date and country	2018-11-23, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Domaći kuhani sir je hrvatski autohtoni prehrambeni proizvod koji se proizvodi na tradicionalan način na području Bjelovara. Pripada skupini masnih sireva prema udjelu masti u suhoj tvari, a prema udjelu vode pripada skupini polutvrdih sireva. Domaći kuhani sir dobiva se kuhanjem kravljeg ili mješavine kravljeg i kozjeg mlijeka, kojem se dodaje kiselina i sol. Procesom koagulacije stvara se gruš i sirutka koja se izdvaja sinerezom. Nakon obrade, gruš se preša i stavlja u kalupe. Nakon izdvajanja sirutke, kratko se vrijeme suši te je spreman za konzumaciju. Tijekom cijelog procesa proizvodnje potrebno je provoditi analize koje osiguravaju kvalitetu i zdravstvenu ispravnost kuhanog sira. U radu su prikazani parametri koji su analizirani tijekom proizvodnje kuhanog sira. Također, opisan je i proces proizvodnje kuhanog sira.
Abstract (english)	Domestic cooked cheese is Croatian autochthonous food product which is manufactured in a traditional way in the area of Bjelovar. It belongs to a group of fatty cheeses according to the proportion of fat in the dry matter. According to the proportion of water, it belongs to a group of semi-hard cheeses. Domestic cooked cheese is produced by cooking cowʼs, or a mixture of cowʼs and goatʼs milk and adding acid and salt in the process. In the coagulation process curd and whey are created which are then separated by the syneresis. After processing, curd is then pressed and made in molds and whey is separated. Newly produced cheese is then ready for short drying and consumption. During the whole process of production, it is necessary to conduct analyzes to ensure quality and health care of cooked cheese. This paper contains parameters which were analyzed during production of cooked cheese. Process of producing cooked cheese is also described.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:112:983038
Study programme	Title: Food Technology Study programme type: professional Study level: undergraduate Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/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 Polytechnic in Pozega
Created on	2019-01-07 08:18:10