Utjecaj vrste salamure na fizikalno-kemijska svojstva sira u tipu mozzarelle

master's thesis

• Title (english): The influence of the type of brine on the physical-chemical properties of mozzarelle-type cheese
• Author: Milka Vujeva
• Mentor: Iva Dolenčić Špehar (mentor)
• Committee member: Iva Dolenčić Špehar (predsjednik povjerenstva)
• Committee member: Milna Tudor Kalit (član povjerenstva)
• Committee member: Jana Šic Žlabur (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Dairy Science); Zagreb
• Defense date and country: 2024-09-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

U proizvodnji mekog sira mozzarelle salamurenje se provodi u cilju očuvanja sočnosti, glatke i
sjajne površine te sprječavanja isušivanja odnosno formiranja kore sira. Način pripreme
salamure odnosno sastojci koji se u nju dodaju i trajanje pohrane sira mogu imati utjecaj na
njegova fizikalno-kemijska svojstva. Stoga je cilj ovog rada utvrditi utjecaj vrste salamure na
fizikalno-kemijska svojstva sira u tipu mozzarelle.
Proizvedene su tri šarže sira u tipu mozzarelle te je sir pohranjen u tri vrste salamure: 1)
vodena otopina limunske kiseline (0,5g-L), 2) vodena otopina limunske kiseline (0,5g/L) i kalcijklorida
(5g/L) 3) vodena otopina limunske kiseline (0,5g/L), kalcij-klorida (5g/L) i vodenog
ekstrakta bosiljka (20 g suhog bosiljka/L). Tijekom vremena pohrane u trajanju od 15 dana
uzorkovanje sira provedeno je 0., 5., 10. i 15. dana. Fizikalno-kemijskim analizama sira određen
je udio suhe tvari, mliječne masti, proteina, soli i pH vrijednost. Dodatak kalcijevog klorida i
bosiljka u salamuru nisu imali značajan utjecaj na fizikalno-kemijska svojstva sira tipa
mozzarella nakon 15 dana pohrane. Ipak, primjećuje se različita dinamika u promjenama
pojedinih sastojaka tijekom pohrane sira u različitim vrstama salamure.

Abstract (english)

In the production of soft mozzarella cheese, salting is carried out in order to preserve the
juiciness, smooth and shiny surface and to prevent drying or forming the rind of the cheese.
The method of preparation of the brine or the ingredients added to it and the duration of
storage of the cheese may have an impact on its physico-chemical properties. Therefore, the
aim of this paper is to determine the influence of the type of brine on the physico-chemical
properties of the cheese in the mozzarella type.
Three batches of mozzarella type cheese were produced and the cheese was stored in three
types of brine: 1) aqueous solution of citric acid (0.5g-L), 2) aqueous solution of citric acid
(0.5g/L) and calcium chloride (5g) /L) and 3) aqueous solution of citric acid (0.5g/L), calcium
chloride (5g/L) and water extract of basil (20 g of dry basil/L). During the 15-day storage
period, cheese sampling was carried out on days 0, 5, 10 and 15. Physico-chemical analyses of
the cheese determine the dry matter, milk fat, protein, salt and pH content. The addition of
calcium chloride and basil in the brine had no significant effect on the physicochemical
properties of mozzarella type cheese after 15 days of storage. However, different dynamics in
the changes of individual ingredients during cheese storage in different types of brine are
observed.

• Keywords: mozzarella; salamura; ekstrakt bosiljka; fizikalno-kemijska svojstva
• Keywords (english): mozzarella; brine; basil extract; physicochemical properties
• Language: croatian
• URN:NBN: urn:nbn:hr:204:096781
• 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: 2024-11-05 10:30:57