Kakvoća i mikrobiološka ispravnost kuhanog sira

master's thesis

• Title (english): Quality and Microbiological Correctness of Cooked Cheese
• Author: Leo Salopek
• Mentor: Željka Cvrtila (mentor)
• Mentor: Lidija Kozačinski (mentor)
• Committee member: Bela Njari (predsjednik povjerenstva)
• Committee member: Lidija Kozačinski (član povjerenstva)
• Committee member: Željka Cvrtila (član povjerenstva)
• Granter: University of Zagreb; Faculty of Veterinary Medicine; (Department of Hygiene and Technology of Foodstuffs); Zagreb
• Defense date and country: 2016-12-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOMEDICINE AND HEALTHCARE; Veterinary Medicine

Abstract

Kuhani sir je vrlo čest proizvod koji se dobiva odsirovog mlijeka. Cilj rada je bio odrediti kemijski i mikrobiološki sastav svježeg sirovog mlijeka i njegov utjecaj na senzorička, kemijska i mikrobiološka svojstva kuhanih sireva. Istraživanjem smo dokazali razlike u senzoričkim, kemijskim i mikrobiološkim parametrima između dva gospodarstva. Kemijskom analizom smo sireve klasificirali u skupinu polutvrdih punomasnih sireva. Mikrobiološkom analizom smo ustanovili nesukladnosti na „gospodarstvu A“ gdje je utvrđen povećan broj koagulaza pozitivnih stafilokoka, te kvasaca i plijesniu pretraženim sirevima prvog dana ali i nakon sedam dana pohrane u hladnjaku. Mikrobiološka kakvoća utjecala je na održivost sireva.

Abstract (english)

Cooked cheese is a frequent product obtained from raw milk. Our aim was to define chemical and microbiological structure of raw milk and his influence on sensory, chemical and microbiological performances of cooked cheese. In a research we proved the differences in sensory, chemical and microbiological parameters between two farms. We classified products in a group of semi-hard full-fat cheese by chemical analysis. We determined slight differences on “farm A” where there was increase number of coagulase-positive staphylococci and yeasts and molds in cheese searched on the first day and after seven days of sitting in a fridge. Microbiological quality influenced the sustainability of cheeses

• Keywords: sirovo mlijeko; kuhani sir; kakvoća; mikrobiološka ispravnost; održivost
• Keywords (english): raw milk; cooked cheese; quality; microbiological safety; sustainability
• Language: croatian
• URN:NBN: urn:nbn:hr:178:122997
• Study programme: Title: Veterinary Medicine; Study programme type: university; Study level: integrated undergraduate and graduate; Academic / professional title: doktor/doktorica veterinarske medicine (doktor/doktorica veterinarske medicine)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2018-07-23 11:23:19