Istraživanje uzroka nedostataka kozjeg sira nastalih u završnim fazama zrenja (CROSBI ID 345151)
Ocjenski rad | diplomski rad
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