Utjecaj smanjenja udjela NaCl djelomičnom zamjenom s KCl na senzorska svojstva sira škripavca

master's thesis

• Title (english): Influence of reduction of NaCl content by partial replacement with KCl on sensory properties of Škripavac cheese
• Author: Gabrijela Dragić
• Mentor: Milna Tudor Kalit (mentor)
• Committee member: Milna Tudor Kalit (predsjednik povjerenstva)
• Committee member: Samir Kalit (član povjerenstva)
• Committee member: Iva Dolenčić Špehar (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Dairy Science); Zagreb
• Defense date and country: 2021-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Sir se smatra jednim od značajnih izvora soli u ljudskoj prehrani. Prekomjeran unos soli, a time i natrija, predstavlja javnozdravstveni problem. Uzrokuje smanjenu apsorpciju kalcija i hipertenziju čime negativno utječe na zdravlje kostiju i srčano-krvožilnog sustava. Međutim, sol ima višestruku ulogu u proizvodnji sira: osigurava potrebnu slanost, kontrolira aktivitet vode, rast mikroorganizama, metabolizam laktoze, pH te sinerezu, što rezultira i utjecajem na senzorska svojstva sira. U cilju smanjenja udjela Na u siru, koriste se mineralne soli poput KCl. Istraživanje je provedeno na 5 šarži škripavca, s različitim udjelom NaCl i KCl. Fizikalno-kemijske analize sira škripavca uključivale su sadržaj mliječne masti, proteina, suhe tvari, vode u nemasnoj suhoj tvari, soli, natrija i kalija te aktivitet vode i pH vrijednost. Također je provedeno senzorsko ocjenjivanje sira škripavca koristeći sustav bodovanja s maksimalnom ocjenom 20.
Sir škripavac sa smanjenim udjelom NaCl može se proizvesti bez značajnog utjecaja na njegova fizikalno-kemijska i senzorska svojstva u slučaju omjera NaCl i KCl 50 : 50, dok povećani udio KCl (75%) ima negativan utjecaj na senzorska svojstva sira škripavca.

Abstract (english)

Cheese is considered one of the significant sources of salt in the human diet. Excessive intake of salt, and thus sodium, is a public health problem. It causes reduced calcium absorption and hypertension, which negatively affects the health of bones and the cardiovascular system. However, salt has a multiple role in cheese production: it provides the necessary salinity, controls water activity, microorganism growth, lactose metabolism, pH and syneresis, which results in an impact on the sensory properties of cheese. In order to reduce the Na content in cheese, mineral salts such as KCl are used. The study was conducted on 5 batches of alum, with different proportions of NaCl and KCl. Physico-chemical analyses of crepe cheese included the content of milk fat, protein, dry matter, water in non-fat dry matter, salt, sodium and potassium, as well as water activity and pH value.
Škripavac cheese with a reduced NaCl content can be produced without a significant effect on its physicochemical and sensory properties in the case of the ratio of NaCl and KCl 50 : 50, while an increased content of KCl (75%) has a negative impact on the sensory properties of crepe cheese.

• Keywords: sir; škripavac; NaCl; KCl; senzorska svojstva
• Keywords (english): cheese; Škripavac; NaCl; KCl; sensory properties
• Language: croatian
• URN:NBN: urn:nbn:hr:204:353499
• 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: Open access; Embargo expiration date: 2022-05-26
• Created on: 2021-11-26 11:59:48