Naslov
Istraživanje uzroka nedostataka kozjeg sira nastalih u završnim fazama zrenja
(Research of some defects in final maturation of hard goat cheese)

Autori
Vitovski, Sanja

Vrsta, podvrsta i kategorija rada
Ocjenski radovi, diplomski rad

Fakultet
Prehrambeno-tehnološki fakultet

Mjesto
Osijek

Datum
11.07

Godina
2006

Stranica
34

Mentor
Hardi, Jovica

Neposredni voditelj
Slačanac, Vedran

Ključne riječi
kozji sir; senzorsko ocjenjivanje; pucanje kore; plijesni na površini
(goat cheese; sensory evaluation; rind rupture; moulds on the cheese rind)

Sažetak
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.

Izvorni jezik
Hrvatski

Znanstvena područja
Prehrambena tehnologija

POVEZANOST RADA