Zbrinjavanje sirutke nakon proizvodnje sira u tipu mozzarelle

master's thesis

• Title (english): The management of whey after production of mozzarella-type cheese
• Author: Mario Zaninović
• Mentor: Milna Tudor Kalit (mentor)
• Committee member: Milna Tudor Kalit (predsjednik povjerenstva)
• Committee member: Vanja Jurišić (član povjerenstva)
• Committee member: Iva Dolenčić Špehar (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Dairy Science); Zagreb
• Defense date and country: 2024-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Sirutka, glavni nusproizvod proizvodnje sira, zbog količine u kojoj nastaje, sastava organske tvari i visokih vrijednosti biokemijske te kemijske potrošnje kisika (BPK i KPK), ozbiljni je zagađivač okoliša te se mora adekvatno zbrinuti. Jedna od mogućnosti je korištenje kao sirovine za proizvodnju skute, proizvoda visoke nutritivne vrijednosti, te kao kosupstrat za proizvodnju bioplina. S obzirom da se u proizvodnji mozzarelle koagulacija mlijeka provodi dodatkom sirila u prethodno zakiseljeno mlijeko, sirutka koja nastaje ima nižu pH vrijednost. Upravo su pH vrijednost i sastav organske tvari sirutke i najvažniji preduvjeti za njezino iskorištenje. Cilj ovog rada je istražiti potencijal zbrinjavanja sirutke nastale nakon proizvodnje mozzarelle kroz proizvodnju skute i teorijski utvrditi mogućnost njenog zbrinjavanja kroz proizvodnju bioplina.
U pilot pogonu Zavoda za mljekarstvo iz sirutke nastale nakon proizvodnje sira u tipu mozzarelle proizveden je albuminski sir skuta u tri ponavljanja/šarže. Provedene su analize fizikalno-kemijskih svojstava sirutke prije i poslije proizvodnje skute te fizikalno-kemijskih i senzorskih svojstava skute. Kako bi se utvrdila mogućnost korištenja sirutke u proizvodnji bioplina provedeno je određivanje KPK vrijednosti sirutke prije i poslije proizvodnje skute. Sirutka koja nastaje nakon proizvodnje sira u tipu mozzarelle prikladna je za preradu u skutu. Ukupna ocjena senzornih svojstava skute iznosila je 19,02 od maksimalnih 20. Sirutka nakon proizvodnje skute imala je značajno (P<0,01) manji sadržaj suhe tvari, mliječne masti, proteina i nižu pH vrijednost u odnosu na sirutku prije proizvodnje skute, dok su sadržaj laktoze i KPK bili značajno (P<0,01) veći. Fizikalno-kemijska svojstva sirutke nakon proizvodnje skute, uz iznimku pH vrijednosti, ukazuju na veći potencijal u proizvodnji bioplina u odnosu na sirutku prije proizvodnje skute.

Abstract (english)

Whey, the main by-product of cheese production, is a serious source of environmental pollution due to the quantity, the composition of the organic matter and the high levels of biochemical and chemical oxygen consumption (BOD and COD) and must be disposed of in an appropriate manner. One possible use is as a raw material for the production of albumin cheese, a product with high nutritional value, and as a co-substrate for the production of biogas. As milk coagulation in the production of mozzarella is achieved by adding rennet to previously acidified milk, the resulting whey has a lower pH value. The pH value and the composition of the organic matter of whey are the most important prerequisites for its utilization. The aim of this work is to investigate the potential of whey utilisation after mozzarella production through the production of albumin cheese and to theoretically determine the possibility of its utilisation through the production of biogas.
Albumin cheese was produced in three replicates/batches from the whey collected after the production of mozzarella type cheese in the pilot plant of the Department of Dairy Science. Analyses of the physico-chemical properties of the whey before and after the production of albumin cheese and the physico-chemical and sensory properties of albumin cheese were carried out. In order to determine the possibility of using whey for biogas production, the COD value of the whey before and after the production of albumin cheese was determined. The whey obtained after the production of mozzarella type cheese is suitable for processing into albumin cheese. The overall evaluation of the sensory properties of albumin cheese was 19.02 out of a maximum of 20 points. The whey after the production of albumin cheese had a significantly (P<0.01) lower content of dry matter, milk fat and protein as well as a lower pH value compared to the whey before the production of albumin cheese, while the content of lactose and COD was significantly (P<0.01) higher. The physico-chemical properties of the whey after albumin cheese production indicate a higher potential for biogas production than the whey before albumin cheese production, with the exception of pH.

• Keywords: mozzarella; sirutka; skuta; anaerobna digestija; bioplin
• Keywords (english): mozzarella; whey; albumin cheese; anaerobic digestion; biogas
• Language: croatian
• URN:NBN: urn:nbn:hr:204:380492
• Study programme: Title: Renewable energy sources in agriculture; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra obnovljivih izvora energije u poljoprivredi (magistar/magistra obnovljivih izvora energije u poljoprivredi)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Created on: 2025-01-16 07:26:44