Title Utjecaj standardizacije mlijeka na randman sira škripavca
Title (english) The influence of milk standardization on Škripavac cheese yield
Author Jasna Anušić
Mentor Samir Kalit (mentor)
Committee member Samir Kalit (predsjednik povjerenstva)
Committee member Iva Dolenčić Špehar (član povjerenstva)
Committee member Milna Tudor Kalit (član povjerenstva)
Granter University of Zagreb Faculty of Agriculture (Dairy Science) Zagreb
Defense date and country 2017-09-26, Croatia
Scientific / art field, discipline and subdiscipline BIOTECHNICAL SCIENCES Agronomy Dairy
Abstract Sir je jedna od temeljnih namirnica u ljudskoj prehrani, pri tome je u interesu svakog obiteljskog poljoprivrednog gospodarstva koje se bavi proizvodnjom sira povećati njegovu prodaju. Gotovo 80% troškova proizvodnje sira čini cijena mlijeka. Randman sira se definira kao broj utrošenih kg mlijeka za proizvodnju jednog kg sira ili broj kg sira proizvedenog od 100 kg mlijeka. Randman sira ponajprije ovisi o sadržaju masti i proteina u mlijeku za sirenje. U proizvodnji sira sadržaj masti i proteina u industrijskim uvjetima prerade u pravilu se standardizira na optimalan omjer 1 : 0,9 kako bi povećali iskoristivost navedenih sastojaka u sir. S obzirom da se mlijeko za sirenje u tradicionalnoj proizvodnji ne standardizira, pretpostavka je da bi se standardizacijom mlijeka za sirenje moglo učinkovitije iskoristiti masti i proteini mlijeka za sirenje te samim time postići bolji randman. Stoga je cilj ovog rada utvrditi utjecaj postupka standardizacije mlijeka na kemijski sastav sirutke i sira škripavca te randman sira škripavca. Također se želi utvrditi da li uobičajni postupci standardizacije mlijeka u tradicionalnom sirarstvu mogu povećati učinak iskorištavanja masti i proteina, a da pri tom kemijski sastav sira ostaje unutar granica koje se navode u literaturi.
Dodatkom obranog mlijeka u prahu (OMUP) nije uvjetovana bolja iskoristivost mliječne masti i proteina kako se očekivalo, no randman sira značajno se povećao (P < 0,05). S druge strane standardizacija obiranjem dijela vrhnja uzrokovala je bolju iskoristivost mliječne masti, no iskoristivost proteina bila je manja, što je zajedno uvjetovalo sniženi randman (P=0,08). Standardizacija mlijeka dodatkom OMUP može dati ekonomsku korist u proizvodnji tradicionalnih sireva, dok standardizacija obiranjem može imati utjecaj na sniženi randman sira, vjerojatno zbog mehaničkog tretmana mlijeka za sirenje separacijom koja se u tradicionalnoj proizvodnji sira u pravilu ne koristi.
Abstract (english) Cheese is one of the fundamental foods in the human diet, thus it is in the interest of every agricultural family which produce cheese to increase its sales. Almost 80% of the expense of cheese production is the price of milk. The yield of cheese is defined as the number of utilized milk for the production of one kg of cheese, or the number of kg of cheese produced from 100 kg of milk. The yield of cheese notably depends on the contents of fat and proteins in the cheesemilk. In cheese production, the contents of fat and proteins in industrial conditions of processing are usually standardized to an optimal ratio of 1:0.9, in order to increase the recovery of the aforementioned ingredients in the cheese. Since the milk used to make cheese in traditional production is not standardized, it is presumed that standardization of cheesemilk in this type of production, the fat and proteins of the milk used to make cheese could be more efficiently recovered and yield percentage could be achieved by doing so. Thus, the goal of this thesis is to determine the influence of the standardization procedure of cheesemilk, to the chemical composition of whey and Škripavac cheese, as well as the yield efficiency. It also wants to determine if the usual procedures of milk standardization in traditional cheese-making can increase the efficiency of recovery of fat and proteins while keeping the chemical composition of the cheese within the average borders mentioned in the literature.
By adding skimmed milk powder (SMP) the increased recovery of milk fat and proteins was not determined as had been expected, but the yield of cheese increased significantly (P>0.05). On the other hand, standardization through skimming part of the cream caused an increase in the recovery of milk fat, but the recovery of proteins decreased, which together caused the decrease of yield (P=0.08). The standardization of milk by adding SMP could provide an economic advantage in traditional cheese producing, while standardization through skimming could have a negative effect on the cheese yield, probably due to the mechanical treatment of the milk through separation, which is not usually used in traditional production of cheese.
Keywords
standardicacija
randman
masti
proteini
sir škripavac
Keywords (english)
standardization
yield
fat
proteins
Language croatian
URN:NBN urn:nbn:hr:204:281387
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
Terms of use
Created on 2017-10-23 09:46:55