Sir kao funkcionalna hrana

master's thesis

• Title (english): Cheese as a functional food
• Author: Ivana Horvat
• Mentor: Samir Kalit (mentor)
• Committee member: Samir Kalit (predsjednik povjerenstva)
• Committee member: Milna Tudor Kalit (član povjerenstva)
• Committee member: Nataša Mikulec (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Dairy Science); Zagreb
• Defense date and country: 2019-09-25, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Kao reakcija na sve veću konzumaciju prekomjerno procesirane hrane koja gubi svoju prirodnu formu, prehrana dobiva novu funkcionalnu dimenziju, razvija se u smjeru prirodne, ukusne, ali nadasve nutritivno vrijedne hrane koja će sudjelovati u očuvanju zdravlja. Funkcionalni mliječni proizvodi posljednjih se godina uvelike razvijaju i mijenjaju, te je jasno da završetak intenzivne faze razvoja funkcionalne hrane nije na vidiku. Primjenom novih tehnologija proizvodnje, probiotika, mljekarskih kultura, kao i redukcijom soli i masti u siru, sirarska industrija niže dokaze da proizvodnja funkcionalnog sira, koji senzorskim svojstvima ne zaostaje svojoj primarnoj inačici, je moguća i održiva.

Abstract (english)

As a reaction to the growing consumption of intensively processed foods which lose their natural form, the diet gains a new functional dimension and develops in the direction of natural, delicious, but above nutritionally valuable food that will contribute to good health status of humans. Functional dairy products in the last years are greatly evolving and changing, and it is clear that the end of the intensive phase of functional food development is not close to the end. By applying new production technologies, probiotics, dairy cultures, as well as reducing salt and fat in cheese, the cheese industry has shown that production of a functional cheese, which does not lag behind its primary variant, is far more viable and sustainable.

• Keywords: funkcionalna hrana; sir; sol; mast
• Keywords (english): functional food; cheese; salt; fat
• Language: croatian
• URN:NBN: urn:nbn:hr:204:182891
• Study programme: Title: Production and Processing of Milk; Study programme type: university; Study level: graduate; Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka (magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2019-11-27 08:13:39