Pregled bibliografske jedinice broj: 897515
Provjera ispravnosti označavanja svježih sireva proizvedenih od toplinski obrađenog mlijeka
Provjera ispravnosti označavanja svježih sireva proizvedenih od toplinski obrađenog mlijeka, 2017., diplomski rad, Agronomski fakultet, Zagreb
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Naslov
Provjera ispravnosti označavanja svježih sireva proizvedenih od toplinski obrađenog mlijeka
(Checking the correctness of the labeling of fresh cheeses produced from heat-treated milk)
Autori
Lipovšćak, Maja
Vrsta, podvrsta i kategorija rada
Ocjenski radovi, diplomski rad
Fakultet
Agronomski fakultet
Mjesto
Zagreb
Datum
26.04
Godina
2017
Stranica
41
Mentor
Mikulec, Nataša
Ključne riječi
alkalna fosfataza, pasterizacija, označavanje sireva, svježi sir
(alkaline phosphataze, pasteurization, cheese labeling, fresh cheese)
Sažetak
Since Croatia entered the EU, higher controls for all food products were established. The importance of properly labeled products is, by that, additionally increased, not only to enable manufacturers to sell their product with less effort, and also economically improve current situation in Croatia, but also to protect the customer from beeing deceived. The aim of this research was to determine if cheeses are properly labeled considering heat treatment and also to determine correctness of milk pasteurization in fresh cheese production. Considering that this method was not used in Croatia in order to determine correctness of milk pasteurization, one of the goals was also establishing border limits of alkaline phosphatase for fresh cheeses produced in Croatia. Analytical methods included determination of fat content in cheese by using HRN EN ISO 1735:2008 method, and dry matter content by using HRN EN ISO 5534:2008 method. Alkaline phosphatase activity in cheese was determined on Flurophos instrument by using HRN EN ISO 11816-2:2016 method "Milk and dairy products–determination of alkaline phosphatase activity–part 2.-Fluorimetric method for cheese." Results indicated that industrial cheeses have proper labels, while domestic cheeses have improper labels, and also that all domestic cheeses were produced from pasteurized milk contrary to the label. According to results we can conclude that controls conducted accordant to European and Croatian standards are required in order to keep track of correct product labeling and also protecting the customer from beeing decieved.
Izvorni jezik
Hrvatski
Znanstvena područja
Poljoprivreda (agronomija)
