Utjecaj načina soljenja na kemijski sastav, randman, reološke i senzorske osobine sira Škripavca

master's thesis

• Title (english): Influence of salting method on the chemical composition, yield, rheological and sensory characteristics of Škripavac cheese
• Author: Matea Ivaniš
• Mentor: Samir Kalit (mentor)
• Committee member: Samir Kalit (predsjednik povjerenstva)
• Committee member: Iva Dolenčić Špehar (član povjerenstva)
• Committee member: Ante Ivanković (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; Zagreb
• Defense date and country: 2023-09-05, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Lički škripavac je autohtoni proizvod Like i dijela Korduna kojeg karakterizira
škripavost tijekom žvakanja. U pokusu je standardnom tehnologijom proizveden škripavac uz
korištenje 40 kg mlijeka podijeljenog u dva podjednaka dijela. Sir je soljen na dva načina:
soljenjem sirnog zrna i soljenjem mlijeka. Sirevima su standardnim metodama utvrđeni
kemijski sastav, fizikalna, reološka i senzorska svojstva te izračunate vrijednosti randmana i
iskoristivosti masti i proteina. Istraživanjem je utvrđeno da sirevi soljeni u mlijeko zadržavaju
veću količinu vode (P <0,05), imaju značajno niži prosječan udio proteina (P<0,01) te nižu
pH vrijednost (P<0,001). Ovi su sirevi imali višu iskoristivost mliječne masti (P<0,05) te viši
stvarni (P<0,0001) i naravnati randman (P<0,01), višu elastičnost (P<0,05) i deformiranost u
točci loma (P<0,05), a nižu čvrstoću u drugoj kompresiji (P<0,05). Prosječan udio mliječne
masti, aktivitet vode, iskoristivost proteina i ostale vrijednosti teksture (čvrstoća 1, lomljivost,
kohezivnost i gumenost) nisu se značajno razlikovale, kao niti senzorne ocjene (P>0,05).

Abstract (english)

Lički Škripavac cheese is autochthonous product of Lika and part of Kordun regions
which is characterized by squeaky sound made while chewing. In this study škripavac cheese
was produced by standard method using 40 kg of milk divided in two equal parts. Cheese was
salted using two methods: salting of curd and salting of milk. Physico-chemical, rheological,
and sensory properties of chesse were determined by standard methods while yield, fat and
protein usability were calculated. It was determined that cheeses salted in milk retain more
water (P <0,05) and have significantly less protein (P <0,01) and lower pH value (P <0,001).
These cheeses had higher milk fat usability (P <0,05) and higher average yield (P <0,01),
elasticity (P <0,05), and deformation (P <0,05) but lower hardness in second compression (P
<0,05). Average milk fat ratio, water activity, protein usability and textural profile
characteristics (hardness 1, fracturability, cohesiveness, gumminess) were not significantly
different which is also true for its sensory grades (P > 0,05).

• Keywords: škripavac; soljenje; fizikalno-kemijska svojstva; reologija; senzorska svojstva; randman
• Keywords (english): škripavac cheese; salting; physico-chemical properties; rheology; sensory properties; cheese yield
• Language: croatian
• URN:NBN: urn:nbn:hr:204:249487
• 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: 2023-09-07 10:55:52