Provjera ispravnosti označavanja svježih sireva proizvedenih od toplinski obrađenog mlijeka

master's thesis

• Author: Maja Lipovšćak
• Mentor: Nataša Mikulec (mentor)
• Committee member: Nataša Mikulec (predsjednik povjerenstva)
• Committee member: Neven Antunac (član povjerenstva)
• Committee member: Milna Tudor Kalit (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Dairy Science); Zagreb
• Defense date and country: 2017-04-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy; Dairy

Abstract

Ulaskom Hrvatske u Europsku Uniju pojačane su kontrole ispravnosti svih prehrambenih
proizvoda. Važnost ispravnosti deklaracije time je dodatno uvećana, ne samo kako bi proizvođač
lakše plasirao svoj proizvod, već kako bi se spriječila obmana potrošača.
Cilj rada bio je provjeriti ispravnost označavanja svježih sireva s obzirom na toplinsku
obradu mlijeka te utvrditi ispravnost pasterizacije mlijeka u proizvodnji svježih sireva. S
obzirom da ova metoda do sada nije korištena za utvrđivanje ispravnosti pasterizacije u
Republici Hrvatskoj, jedan od ciljeva je utvrditi i graničnu vrijednost alkalne fosfataze za svježe
sireve proizvedene u RH. Analize sira obuhvatile su određivanje udjela mliječne masti u siru
prema HRN EN ISO 1735:2008 i suhe tvari u siru prema referentnoj metodi HRN EN ISO
5534:2008. Određivanje aktivnosti alkalne fosfataze iz sira određivana je na instrumentu
Fluorophos prema normi HRN EN ISO 11816-2:2016: „Mlijeko i mliječni proizvodi –
Određivanje aktivnosti alkalne fosfataze – 2. Dio: Fluorimetrijska metoda za sir“.
Dobiveni rezultati pokazali su kako niti industrijski proizvedeni sirevi a niti oni
proizvedeni na OPG nemaju ispravne deklaracije. Kod industrijski proizvedenih sireva
određenim uzorcima se udio masti u siru ne poklapa s kategorizacijom sira prema udjelu masti,
odnosno deklarirani su kao polumasni dok je analizom udjela masti utvrđeno da pripadaju
kategoriji posnih, odnosno masnih sireva. Kod sireva proizvedenih na OPG na jednom je
uzorku, koji je deklariran kao sir proizveden od sirovog mlijeka, utvrđeno kako se radi o
termiziranom mlijeku.
Sukladno dobivenim rezultatima možemo zaključiti kako su sustavne kontrole u skladu s
Europskim, a i Hrvatskim normama, neophodne kako bi se pratilo označavanje proizvoda na
tržištu, te smanjila obmana potrošača.

Abstract (english)

Since Croatia entered the EU, higher controls for all food products were established. The
importance of properly labeled products is, by that, additionally increased, not only to enable
manufacturers to sell their product with less effort, and also economically improve current
situation in Croatia, but also to protect the customer from beeing deceived.
The aim of this research was to determine if cheeses are properly labeled considering heat
treatment and also to determine correctness of milk pasteurization in fresh cheese production.
Considering that this method was not used in Croatia in order to determine correctness of milk
pasteurization, one of the goals was also establishing border limits of alkaline phosphatase for
fresh cheeses produced in Croatia.
Analytical methods included determination of fat content in cheese by using HRN EN
ISO 1735:2008 method, and dry matter content by using HRN EN ISO 5534:2008 method.
Alkaline phosphatase activity in cheese was determined on Flurophos instrument by using HRN
EN ISO 11816-2:2016 method "Milk and dairy products – determination of alkaline
phosphatase activity – part 2. - Fluorimetric method for cheese."
Results indicated that both industrial and domestic cheeses have improper labels.
Certain samples of industrial cheeses that were labeled as medium fat, after fat content analysis,
turned out to be fat or low fat cheese types. One of the domestic cheese samples that was labeled
as cheese produced of raw milk was also improperly labeled due to the fact that it was produced
out of thermised milk.
According to results we can conclude that controls conducted accordant to European and
Croatian standards are required in order to keep track of correct product labeling and also
protecting the customer from beeing decieved.

• Keywords: alkalna fosfataza; pasterizacija; označavanje sireva; svježi sir
• Keywords (english): alkaline phosphatase; pasteurization; cheese labeling; fresh cheese
• Language: croatian
• URN:NBN: urn:nbn:hr:204:547782
• 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: 2017-07-21 09:30:54