Tehnologija proizvodnje i karakteristike maslaca

undergraduate thesis

• Title (english): Production technology and characteristics of butter
• Author: Arijana Klindić
• Mentor: Darija Bendelja Ljoljić (mentor)
• Committee member: Darija Bendelja Ljoljić (predsjednik povjerenstva)
• Committee member: Ivan Vnučec (član povjerenstva)
• Committee member: Ivica Kos (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Dairy Science); Zagreb
• Defense date and country: 2023-09-19, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Maslac se definira kao mliječni proizvod dobiven isključivo od mlijeka i/ili proizvoda
dobivenih od mlijeka odnosno kiselog ili slatkog vrhnja. Po svom sastavu maslac mora
sadržavati: minimalno 80% mliječne masti, maksimalno 16% vode i 2% suhe tvari bez
masti. Tehnologija proizvodnje maslaca podrazumijeva postupke obiranja mliječne
masti iz mlijeka, pasterizaciju vrhnja, hlađenje, zrenje vrhnja i bućkanje, ispiranje i
gnjetenje maslačnog zrna te izradu maslaca i pakiranje. Također, u tehnologiji
proizvodnje maslaca dopušteno je dodavanje kuhinjske soli, mikrobnih kultura i vode.
Svi navedeni postupci su od ključne važnosti za dobivanje kvalitetnog proizvoda
karakteristične zlatno-žute boje, slanog okusa i specifične arome. Maslac se proizvodi
diskontinuiranom i kontinuiranom metodom, metodom koncentriranja vrhnja i NIZO
procesom. Cilj ovog rada je na osnovu rezultata znanstvenih istraživanja prikazati
tehnološke postupke proizvodnje maslaca kao i specifičnosti različitih načina
proizvodnje.

Abstract (english)

Butter is defined as a dairy product obtained exclusively from milk and/or dairy
products, i.e. sour or sweet cream. According to its composition, butter must contain
at least 80% milk fat, not more than 16% water and 2% dry matter without fat. The
technology of butter production includes the processes of milk fat skimming,
pasteurization of cream, cooling, cream ripening and churning, washing and kneading
of butter grains, butter making and packaging. The addition of table salt, microbial
cultures and water is also allowed in butter making. All of the above processes are
crucial to obtaining a quality product with a characteristic golden yellow color, salty
flavor and aroma. Butter is produced by discontinuous and continuous method, cream
concentration method and NIZO method. The aim of this paper is to present the
technological processes of butter production and the peculiarities of different
production methods based on the results of scientific research.

• Keywords: vrhnje; maslac; bućkanje; mliječna mast; proizvodnja
• Keywords (english): cream; butter; churning; milk fat; production
• Language: croatian
• URN:NBN: urn:nbn:hr:204:025043
• Study programme: Title: Animal Sciences; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka animalnih znanosti (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka animalnih znanosti)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to authenticated users
• Created on: 2024-09-26 12:08:47