Praćenje zrenja sira Rici primjenom senzorskih i fizikalno-kemijskih analiza

master's thesis

• Title (english): Monitoring the ripening of Rici cheese using sensory and physico-chemical analyses
• Author: Karla Petrinec
• Mentor: Nataša Mikulec (mentor)
• Committee member: Nataša Mikulec (predsjednik povjerenstva)
• Committee member: Neven Antunac (član povjerenstva)
• Committee member: Samir Kalit (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Dairy Science); Zagreb
• Defense date and country: 2023-09-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Tijekom zrenja sira odvija se niz biokemijskih i fizikalno-kemijskih promjena pod određenim uvjetima te nastaju spojevi okusa i arome sira. Biokemijskim reakcijama kao što su proteoliza i lipoliza tijekom zrenja nastaju slobodne aminokiseline i masne kiseline koje su odgovorne za stvaranje arome sira te imaju utjecaj na senzorska svojstva sira. Cilj rada je odrediti senzorske i fizikalno-kemijske značajke te koeficijent regresije između određivanih značajki. Također, praćenjem pojedinih parametara u različitim fazama zrenja odrediti će se optimalno trajanje zrenja sira Rici. Fizikalno-kemijski parametri određeni su odgovarajućim i propisanim standardnim metodama. Provedena je i senzorska analiza sira. Analiza je utvrđeno 44,34% vode u bezmasnoj suhoj tvari zrelog sira i 45,81% masti u suhoj tvari. Nadalje, na kraju zrenja, sir Rici sadrži 1,02% soli te pH-vrijednost iznosi 5,54. Na temelju provedenih analiza, utvrđeno je da sir Rici pripada skupini ekstra tvrdog sira. Optimalno trajanje zrenja sira Rici je 10 mjeseci.

Abstract (english)

During the ripening of cheese, a number of biochemical and physico-chemical changes take place under certain conditions, and compounds of cheese taste and aroma are formed. Biochemical reactions such as proteolysis and lipolysis during ripening produce free amino acids and fatty acids that are responsible for creating the aroma of the cheese and have an impact on the sensory properties of the cheese. The aim of this paper is to determine the sensory and physico-chemical characteristics and the degree of regression between the determined characteristics. Also, by monitoring individual parameters in different stages of ripening, the optimal duration of ripening of Rici cheese will be determined. Physico-chemical parameters were determined by appropriate and prescribed standard methods. Sensory analysis of the cheese was also performed. Analyzes revealed 44,34% of water in the fat-free dry matter of mature cheese and 45,81% of fat in the dry matter. Furthermore, at the end of ripening, Rici cheese contains 1,02% salt and the pH-value is 5,54. Based on the conducted analyzes, it was determined the Rici cheese belongs to the group of extra hard cheese. The optimal ripening time for Rici cheese is 10 months.

• Keywords: sir Rici; zrenje; senzorska analiza; fizikalno-kemijski parametri; regresijska krivulja
• Keywords (english): cheese Rici; ripening; sensory analysis; physico-chemical parameters; regression curve
• Language: croatian
• URN:NBN: urn:nbn:hr:204:889393
• 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
• Created on: 2023-09-19 09:04:41