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undergraduate thesis
Tehnologija proizvodnje fermentiranog svježeg sira
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. urn:nbn:hr:109:318321
Šimić, Marko
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Šimić, M. (2018). Tehnologija proizvodnje fermentiranog svježeg sira (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:318321

Šimić, Marko. "Tehnologija proizvodnje fermentiranog svježeg sira." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:318321

Šimić, Marko. "Tehnologija proizvodnje fermentiranog svježeg sira." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:318321

Šimić, M. (2018). 'Tehnologija proizvodnje fermentiranog svježeg sira', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 24 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:318321

Šimić M. Tehnologija proizvodnje fermentiranog svježeg sira [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2024 April 24] Available at: https://urn.nsk.hr/urn:nbn:hr:109:318321

M. Šimić, "Tehnologija proizvodnje fermentiranog svježeg sira", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:318321

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Metadata
TitleTehnologija proizvodnje fermentiranog svježeg sira
Title (english)Production technology of fermented fresh cheese
AuthorMarko Šimić
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 country2018-01-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U ovom radu opisuje se tehnički postupak proizvodnje svježeg sira od početnog prijema sirovog mlijeka u mljekari, pa sve do završnog hlađenja, pakiranja i skladištenja proizvoda. Prvenstveno je potreno izabrati dobru mliječnu sirovinu, te provesti standardizaciju, homogenizaciju i termičku obradu mliječne sirovine, nakon čega se provodi nacjepljivanje mlijeka starter kulturama kako bi se ono prevelo u sir. Nakon sirenja i stvaranja gruša, te izdvajanja sirutke, dobiveni sirni proizvod se preša, te pakira u za to primjerenu ambalažu te se hladi i skladišti na optimalnoj temperaturi. Svi navedeni procesi su bitni da bi se dobio tehološki i mikrobiološki ispravan i kvalitetan svježi sir.
Abstract (english)
This paper describes technical process of fermented fresh cheese production, from the initial reception of raw milk until the final cooling, pakaging and storing of the final product. Primary mission is to choose a good diary raw material and to carry out standardization, homogenization and thermal processing of that material, followed by inoculation of milk with starter cultures that convert milk into cheese. After conversion and forming the curd, and extracting of whey, the obtained cheese product is pressed and packed in, for that suitable, packaging, cooled and stored at optimal temperature. All of these processes are essential in order to obtain technically and microbiologically correct and high-quality fresh cheese.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:318321
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 on2018-02-23 08:45:32