Vrste svježih mekih sireva od mlijeka i sirutke

undergraduate thesis

• Title (english): Varieties of fresh soft cheeses from milk and whey
• Author: Anđela Samardžić
• Mentor: Ljubica Tratnik (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2010-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Svježi meki sirevi obuhvaćaju vrste dobivene kiselinskom koagulacijom mlijeka ili kombinacijom djelovanja kiseline i topline te su odmah spremni za konzumaciju. Karakterističnog su blago kiselog, osvježavajućeg okusa i bijele boje. Sadržaj rada obuhvaća sve bitne aspekte u proizvodnji svježih mekih sireva od mlijeka i sirutke, od odabira sirovine za proizvodnju i njene obrade (tradicionalne i suvremene), promjena koje se događaju tijekom koagulacije kazeina / proteina sirutke, do karakteristika gruša i proizvedenog sira. Posebno poglavlje je posvećeno proizvodnji određenih vrsta svježih mekih sireva od mlijeka i sirutke, njihovu sastavu i senzorskim karakteristikama. Ove vrste sireva su lako probavljive, posjeduju dijetalna svojstva, a kod sireva od sirutke posebno se naglašava biološka vrijednost.

Abstract (english)

Fresh soft cheeses include varieties which are produced by the coagulation of milk via acidification or a combination of acid and heat, and which are instantly ready for consumption. They have characteristic mildly acidic, refreshing flavour and are white coloured. The content of this final work covers all the relavant aspects in the manufacture of fresh soft cheeses from milk and whey, from the selection of raw material and its processing (traditional and modern), changes that happen during casein / whey proteins coagulation, to characteristics of the curd and the cheese that has been produced. Special chapter is dedicated to the manufacture of certain types of fresh soft cheeses from milk and whey, their composition and sensory attributes. These varieties of cheeses are easily digestable, they posses dietary attributes, and in the case of whey cheeses biological significance is highly emphasised.

• Keywords: sir; svježi; gruš; zakiseljavanje; sirutka
• Keywords (english): cheese; fresh; curd; acidification; whey
• Language: croatian
• URN:NBN: urn:nbn:hr:159:943708
• Study programme: Title: 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 resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2017-06-02 10:59:15