Kemijski i mineralni sastav Paškog sira

master's thesis

• Title (english): Chemical and mineral composition of "Paški sir" cheese
• Author: Dario Domović
• Mentor: Nataša Mikulec (mentor)
• Committee member: Nataša Mikulec (predsjednik povjerenstva)
• Committee member: Iva Dolenčić Špehar (član povjerenstva)
• Committee member: Željka Zgorelec (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Dairy Science); Zagreb
• Defense date and country: 2024-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Paški sir je ovčji sir zaštićen oznakom izvornosti. Proizvodi se na otoku Pagu isključivo od
mlijeka autohtone paške ovce. Mlijeko za proizvodnju Paškog sira može biti sirovo ili
pasterizirano, u koje se potom dodaje prirodno sirilo životinjskog podrijetla, a dozvoljeno je
korištenje i mikrobne kulture, lizozima i kalcijevog klorida. Iako je Paški sir najpoznatiji hrvatski
sir, dosadašnja istraživanja Paškog sira nisu bila usmjerena na određivanje sadržaja mineralnih
tvari. Njihovim utvrđivanjem može se dobiti bolji uvid u nutritivnu vrijednost Paškog sira s ciljem
dobivanja informacije o zadovoljenju dnevnih potreba organizma za pojedinim mineralnim
tvarima. Za potrebe istraživanja u 18 uzoraka Paškog sira određen je fizikalno-kemijski sastav
standardnim metodama te mineralni sastav metodom induktivne spregnute masene spektrometrije.
Tehnologija proizvodnje Paškog sira nije imala utjecaj na njegov kemijski i makromineralni sastav.
Prosječna ionometrijska kiselost (pH vrijednost sira) kao i sadržaj bakra razlikovali su se ovisno o
tehnologiji proizvodnje.

Abstract (english)

„Paški sir“ cheese is a sheep cheese protected by a designation of origin (PDO). It is
produced on the island of Pag exclusively from the milk of the native Pag sheep. The milk for the
production of „Paški sir“ cheese can be raw or pasteurized, to which natural animal rennet is then
added, and the use of microbial cultures, lysozyme, and calcium chloride is also permitted.
Although „Paški sir“ cheese is the most famous Croatian cheese, previous research on „Paški sir“
cheese has not focused on determining the content of mineral substances. By determining them, a
better insight into the nutritional value of „Paški sir“ cheese can be obtained with the aim of
providing information on meeting the daily needs of the body for certain mineral substances. For
the purposes of research, the physicochemical composition of 18 samples of „Paški sir“ cheese was
determined by standard methods and the mineral composition by the method of inductively coupled
mass spectrometry. The technology of „Paški sir“ cheese production did not affect its chemical and
macromineral composition. The average ionometric acidity (pH value of the cheese) as well as the
copper content differed depending on the production technology.

• Keywords: Paški sir; kemijski i mineralni sastav; ljudsko zdravlje
• Keywords (english): „Paški sir“ cheese; chemical and mineral composition; human health
• Language: croatian
• URN:NBN: urn:nbn:hr:204:278435
• 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: 2024-07-22 08:54:35