prikaz prve stranice dokumenta Proizvodnja sirne mozaik rolade sa šunkom
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master's thesis
Proizvodnja sirne mozaik rolade sa šunkom
Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. urn:nbn:hr:109:445064
Fundak, Tamara
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Fundak, T. (2010). Proizvodnja sirne mozaik rolade sa šunkom (Master's thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:445064

Fundak, Tamara. "Proizvodnja sirne mozaik rolade sa šunkom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:445064

Fundak, Tamara. "Proizvodnja sirne mozaik rolade sa šunkom." Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:445064

Fundak, T. (2010). 'Proizvodnja sirne mozaik rolade sa šunkom', Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 16 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:445064

Fundak T. Proizvodnja sirne mozaik rolade sa šunkom [Master's thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 April 16] Available at: https://urn.nsk.hr/urn:nbn:hr:109:445064

T. Fundak, "Proizvodnja sirne mozaik rolade sa šunkom", Master's thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:445064

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Metadata
TitleProizvodnja sirne mozaik rolade sa šunkom
Title (english)Production of mosaic ham-and-cheese roll
AuthorTamara Fundak
MentorJovica Hardi (mentor)
MentorVedran Slačanac (pomoć pri izradi, neposredni voditelj)
Committee memberŽaneta Ugarčić (član povjerenstva)
Committee memberJovica Hardi (član povjerenstva)
Committee memberVedran Slačanac (član povjerenstva)
Committee memberJurislav Babić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2010-07-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
U radu su detaljno opisani svi parametri proizvodnje sirne mozaik rolade sa šunkom koja je proizvedena u laboratoriju za tehnologiju mlijeka i mliječnih proizvoda, Prehrambeno-tehnološkog fakulteta u Osijeku. Proces proizvodnje praćen je od sirovog mlijeka do konačne izrade sirne mozaik rolade sa šunkom, koja se proizvodi na osnovi proizvodnje sira Mozzarella. Senzorsko ocjenjivanje sirne mozaik rolade sa šunkom proveo je panel koji se sastojao od deset ocjenjivača. Ocjenjivanje je provedeno metodom bodovanje sustavom od 20 ponderiranih bodova. Ocijenjena su svojstva: okus, miris, tekstura i naknadni okus u ustima te izgled presjeka. Na osnovi ukupnih rezultata senzorskog ocjenjivanja, sirna mozaik rolada sa šunkom pripada skupini proizvoda vrhunske kakvoće.
Abstract (english)
Production parameters of mosaic ham-and-cheese roll are presented in this work. Production process was monitored during whole cycle, from raw milk analysis to final cheese production in laboratory. Cheese was produced according to traditional Mozzarela procedure. Sensory evaluation was performed by 10 panelists according to 20 pondered points method. Taste, odour, texture, after-odour in mouth and cutaway of cheese were analyzed. According to the evaluation results, mosaic ham-and-cheese roll has been classified in high quality cheese based product.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:445064
Study programmeTitle: 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 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 12:12:44