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izvor podataka: crosbi

Istraživanje uzroka nedostataka kozjeg sira nastalih u završnim fazama zrenja (CROSBI ID 345151)

Ocjenski rad | diplomski rad

Vitovski, Sanja Istraživanje uzroka nedostataka kozjeg sira nastalih u završnim fazama zrenja / Hardi, Jovica (mentor); Slačanac, Vedran (neposredni voditelj). Osijek, Prehrambeno-tehnološki fakultet Osijek, . 2006

Podaci o odgovornosti

Vitovski, Sanja

Hardi, Jovica

Slačanac, Vedran

hrvatski

Istraživanje uzroka nedostataka kozjeg sira nastalih u završnim fazama zrenja

Production of a special type of goat cheese on family farm was examined in this work. Overall technological process of cheese production was attended: from milking to maturation and storage in refrigerator. Results of physical-chemical analysis shown that produced type of goat cheese has been categorized as hard fatty cheese. High quality of produced cheese was confirmed from 7 sensory analysts (pondering points method). Analysis of production parameters shown that high content of acid and high temperature of cheese drying could be a possible reason of rind ruptures. Kitchen refrigerator was determined as a possible source of rind moulds manifestation in cheese. Moulds of Penicillium genera (in content of 90% of all moulds) and Aspergillus amstelodami species (10% of all moulds) were determined on cheese rind.

kozji sir; senzorsko ocjenjivanje; pucanje kore; plijesni na površini

nije evidentirano

engleski

Research of some defects in final maturation of hard goat cheese

nije evidentirano

goat cheese; sensory evaluation; rind rupture; moulds on the cheese rind

nije evidentirano

Podaci o izdanju

34

11.07.2006.

obranjeno

Podaci o ustanovi koja je dodijelila akademski stupanj

Prehrambeno-tehnološki fakultet Osijek

Osijek

Povezanost rada

Prehrambena tehnologija