Senzorska kvaliteta paških sireva

master's thesis

• Title (english): Sensory quality of Paški cheese
• Author: Nikolina Lugarić
• Mentor: Neven Antunac (mentor)
• Committee member: Neven Antunac (predsjednik povjerenstva)
• Committee member: Dubravka Samaržija (član povjerenstva)
• Committee member: Nataša Mikulec (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Dairy Science); Zagreb
• Defense date and country: 2019-01-31, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

U radu je opisana senzorska kvaliteta Paškog sira, koja je rezultat petogodišnjeg
ocjenjivanja senzorske kvalitete, od 2011.-2015. godine. U organizaciji Hrvatske
poljoprivredne agencije (HPA) i Udruge proizvođača Paškog sira, provedeno je senzorsko
ocjenjivanje za 162 uzorka Paškog sira, od strane stručnog ocjenjivačkog povjerenstva a
prema Pravilniku za ocjenjivanje kakvoće mlijeka i mliječnih proizvoda (2012.). Cilj
istraživanja bio je utvrditi da li senzorska ocjenjivanja Paškog sira koja se održavaju jednom
godišnje, utječu na poboljšanje kvalitete sira pojedinih proizvođača, koji sir proizvode u
domaćinstvu ili na registriranom obiteljskom poljoprivrednom gospodarstvu. Broj
proizvođača koji su sudjelovali na ocjenjivanjima bio je promjenjiv iz godine u godinu,
najmanje (7) ih je bilo 2010. g. a najviše (37) na kraju ocjenjivanja 2015. g., što potvrđuje da
je interes proizvođača za takvim manifestacijama bio iz godine u godinu sve veći. Paški sirevi
su s najnižim brojem bodova (17,21) ocijenjeni u 2011. g., tj. u drugoj godini senzorskog
ocjenjivanja. U naredne dvije godine kvaliteta Paških sireva bila je značajno bolja, budući su
sirevi u 2013. g. ocijenjeni s 19,20 bodova od maksimalno mogućih 20,00 bodova. U 2014. i
2015. godini je zabilježeno postupno smanjenje ukupne kvalitete Paških sireva, budući da je
iz godine u godinu broj izlagača paških sireva bio različit, uz sudjelovanje određenog broja
novih proizvođača.

Abstract (english)

This paper describes Paški cheese and his sensory quality which was evaluated during
the six-year period (2010-2015). The Croatian Agricultural Agencies (HPA) and the
Association of producers of Paški cheese conducted 162 samples of Paški cheese at the
Faculty of Agriculture, University of Zagreb, by the expert committee according to the
Guidelines for the Evaluation of Quality of Milk and Dairy Products (2012). The aim of the
research was to determine whether the sensory evaluation of Paški cheese, which is carried
out once a year, has an impact on the improvement of the cheese quality of individual cheese
producers in the household or on a registered family farm. The number of producers who
participated in the evaluations was variable from year to year, at least (7) were in 2010 and at
the most (37) at the end of the assessment in 2015, confirming that the producer's interest in
such events was increasing year-on-year. Paški cheeses were evaluated with the lowest score
(17.21) in 2011, ie. the second year of sensory evaluation. In the next two years, the quality of
Paški cheese was significantly better, since the cheeses in 2013 were rated with 19,20 points
out of the maximum possible 20,00 points. In 2014 and 2015, there was a gradual decrease in
the overall quality of Paški cheese since the number of presenters of Paški cheese was
different from year to year, with the participation of a number of new producers.

• Keywords: Paški sir; tradicionalna proizvodnja; senzorska kvaliteta
• Keywords (english): Paški cheese; traditional production; sensory quality
• Language: croatian
• URN:NBN: urn:nbn:hr:204:778041
• 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: 2019-02-19 14:05:42