master's thesis
CROATIAN AUTOCHTHONOUS CHEESE PRODUCTION

Valentina Vasiljević (2014)
Sveučilište Josipa Jurja Strossmayera u Osijeku
Poljoprivredni fakultet
Zavod za Agroekologiju
Metadata
TitlePROIZVODNJA HRVATSKIH AUTOHTONIH SIREVA
AuthorValentina Vasiljević
Mentor(s)Suzana Kristek (thesis advisor)
Abstract
U radu je opisano što su tradicijski hrvatski sirevi i prikazan je njihov značaj s obzirom na globalizaciju i industrijalizaciju u proizvodnji hrane. Najvažnija odlika tradicijskih sireva je njihova originalnost tehnologije i izvornost sirovine koja se ugrađuje u te proizvode. Kako se radi o proizvodima potencijalno vrlo velike profitabilnosti (visoke cijene) važno je na tim proizvodima provesti jednu od mogućih zaštita na europskoj razini. U radu je načinjen pregled osnovnih tehnoloških parametara u proizvodnji tvrdih tradicijskih sireva s obzirom na vrstu, tipizaciju i toplinsku obradu mlijeka, sirenje, rezanje i obradu sirnog zrna, izgled, soljenje i zrenje sira.
KeywordsCroatian traditional cheese characterization technological parameters
Parallel title (English)CROATIAN AUTOCHTHONOUS CHEESE PRODUCTION
Committee MembersDrago Bešlo
Zvonko Antunović
GranterSveučilište Josipa Jurja Strossmayera u Osijeku
Poljoprivredni fakultet
Lower level organizational unitsZavod za Agroekologiju
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Economics
Study programme typeuniversity
Study levelgraduate
Study programmeAgroeconomics
Academic title abbreviationmag. ing. agr.
Genremaster's thesis
Language Croatian
Defense date2014-09-29
Parallel abstract (English)
In this review traditional Croatian cheeses were described as well as their importance considering globalization and industrialization in food production. The most important of traditional cheeses is their originality and origin of milk that is incorporated in those products. As we consider products with very high profitability (high price) it is important to conduce one of possible protection on European level. The review of basic technological parameters in production of hard traditional cheeses considering type, standardization and heat treatment of milk, renneting, curd cutting and drying, dimension, salting and ripening was done.
Parallel keywords (Croatian)hrvatski tradicijski sir karakterizacija tehnološki parametri
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
Notezavršni rad
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:151:672864
CommitterLjiljana Vučković Vizentaner