prikaz prve stranice dokumenta Parametri proizvodnje i svojstva kozjeg sira proizvedenog na obiteljskom gospodarstvu u Bošnjacima
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master's thesis
Parametri proizvodnje i svojstva kozjeg sira proizvedenog na obiteljskom gospodarstvu u Bošnjacima
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. urn:nbn:hr:109:400263
Plavšić, Josipa
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Plavšić, J. (2011). Parametri proizvodnje i svojstva kozjeg sira proizvedenog na obiteljskom gospodarstvu u Bošnjacima (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:400263

Plavšić, Josipa. "Parametri proizvodnje i svojstva kozjeg sira proizvedenog na obiteljskom gospodarstvu u Bošnjacima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:400263

Plavšić, Josipa. "Parametri proizvodnje i svojstva kozjeg sira proizvedenog na obiteljskom gospodarstvu u Bošnjacima." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2011. https://urn.nsk.hr/urn:nbn:hr:109:400263

Plavšić, J. (2011). 'Parametri proizvodnje i svojstva kozjeg sira proizvedenog na obiteljskom gospodarstvu u Bošnjacima', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:400263

Plavšić J. Parametri proizvodnje i svojstva kozjeg sira proizvedenog na obiteljskom gospodarstvu u Bošnjacima [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:109:400263

J. Plavšić, "Parametri proizvodnje i svojstva kozjeg sira proizvedenog na obiteljskom gospodarstvu u Bošnjacima", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:109:400263

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Metadata
TitleParametri proizvodnje i svojstva kozjeg sira proizvedenog na obiteljskom gospodarstvu u Bošnjacima
Title (english)Processing parameters and properties of goat cheese produced on family farm in Bošnjaci
AuthorJosipa Plavšić
MentorJovica Hardi (mentor)
MentorVedran Slačanac (komentor)
Committee memberDaliborka Koceva Komlenić
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 country2011-06-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U radu su opisani svi parametri proizvodnje domaćeg kozjeg sira, prema dugogodišnjoj tradiciji obiteljskog gospodarstva Plavšić iz Bošnjaka. Sirevi su proizvedeni u varijantama polutvrdog kozjeg sira, te dimljenog polutvrdog kozjeg sira. Proizvodnja sireva je praćena kroz tri godine u dvije proljetne i jednoj jesenskoj sezoni mužnje. Fizikalno-kemijske analize pokazale su izvanrednu i ujednačenu kakvoću, bez obzira što nema pisanih naputaka, već se postupak proizvodnje prenosi s koljena na koljeno. Utvrđeno je da je proizvodnja sira od kozjeg mlijeka vrlo jednostavna i brza, uz visoke prinose, bez skupog pribora i suvremenih postupaka. U radu su analizirani mladi sirevi starosti 2 dana, zreli sir starosti 8 dana, te dimljeni zreli sirevi. Senzorsko ocjenjivanje je pokazalo stalnost kakvoće sireva, ocijenjeni su vrlo visokim ocjenama, a mogu se svrstati u proizvode vrhunske kakvoće.
Abstract (english)
Parameters of traditional domestic goat’s cheese production on family farm Plavšić from Bošnjaci are described in this paper. Two varieties of goat’s cheese have been produced on household farming Plavšić: semi-hard cheese and smoked semi-hard cheese. Production of cheese was monitored during 3 years in two spring and one autumn lactation season. Traditional procedure of cheese production has been described. According to the results of physico-chemical analysis cheeses had remarkable and constant quality. It was determined that the production of cheese on family farm Plavšić is relatively quick and simple, with high yield of products, and in the same tame done without expensive equipment and complex processes. Two and 8 days old cheese, as well as smoked cheeses were analyzed. The results of sensory analyses show that analyzed cheeses had high quality and excellent sensory properties.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:400263
Study programmeTitle: Food Technology and Process Engineering
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva (diplomirani inženjer prehrambene tehnologije i procesnog inženjerstva)
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 on2016-03-04 15:48:21