Provjera ispravnosti označavanja svježih sireva proizvedenih od toplinski obrađenog mlijeka

master's thesis

• Author: Maja Lipovšćak
• Mentor: Nataša Mikulec (mentor)
• Committee member: Nataša Mikulec (predsjednik povjerenstva)
• Committee member: Neven Antunac (član povjerenstva)
• Committee member: Milna Tudor Kalit (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Department of Dairy Science); Zagreb
• Defense date and country: 2017-04-26, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy; Dairy

Abstract

Ulaskom Hrvatske u Europsku Uniju pojačane su kontrole ispravnosti svih prehrambenih proizvoda. Važnost ispravnosti deklaracije time je dodatno uvećana, ne samo kako bi proizvođač lakše plasirao svoj proizvod, već kako bi se spriječila obmana potrošača. Cilj rada bio je provjeriti ispravnost označavanja svježih sireva s obzirom na toplinsku obradu mlijeka te utvrditi ispravnost pasterizacije mlijeka u proizvodnji svježih sireva. S obzirom da ova metoda do sada nije korištena za utvrđivanje ispravnosti pasterizacije u Republici Hrvatskoj, jedan od ciljeva je utvrditi i graničnu vrijednost alkalne fosfataze za svježe sireve proizvedene u RH. Analize sira obuhvatile su određivanje udjela mliječne masti u siru prema HRN EN ISO 1735:2008 i suhe tvari u siru prema referentnoj metodi HRN EN ISO 5534:2008. Određivanje aktivnosti alkalne fosfataze iz sira određivana je na instrumentu Fluorophos prema normi HRN EN ISO 11816-2:2016: „Mlijeko i mliječni proizvodi – Određivanje aktivnosti alkalne fosfataze – 2. Dio: Fluorimetrijska metoda za sir“. Dobiveni rezultati pokazali su kako niti industrijski proizvedeni sirevi a niti oni proizvedeni na OPG nemaju ispravne deklaracije. Kod industrijski proizvedenih sireva određenim uzorcima se udio masti u siru ne poklapa s kategorizacijom sira prema udjelu masti, odnosno deklarirani su kao polumasni dok je analizom udjela masti utvrđeno da pripadaju kategoriji posnih, odnosno masnih sireva. Kod sireva proizvedenih na OPG na jednom je uzorku, koji je deklariran kao sir proizveden od sirovog mlijeka, utvrđeno kako se radi o termiziranom mlijeku. Sukladno dobivenim rezultatima možemo zaključiti kako su sustavne kontrole u skladu s Europskim, a i Hrvatskim normama, neophodne kako bi se pratilo označavanje proizvoda na tržištu, te smanjila obmana potrošača.

Abstract (english)

Since Croatia entered the EU, higher controls for all food products were established. The importance of properly labeled products is, by that, additionally increased, not only to enable manufacturers to sell their product with less effort, and also economically improve current situation in Croatia, but also to protect the customer from beeing deceived. The aim of this research was to determine if cheeses are properly labeled considering heat treatment and also to determine correctness of milk pasteurization in fresh cheese production. Considering that this method was not used in Croatia in order to determine correctness of milk pasteurization, one of the goals was also establishing border limits of alkaline phosphatase for fresh cheeses produced in Croatia. Analytical methods included determination of fat content in cheese by using HRN EN ISO 1735:2008 method, and dry matter content by using HRN EN ISO 5534:2008 method. Alkaline phosphatase activity in cheese was determined on Flurophos instrument by using HRN EN ISO 11816-2:2016 method "Milk and dairy products – determination of alkaline phosphatase activity – part 2. - Fluorimetric method for cheese." Results indicated that both industrial and domestic cheeses have improper labels. Certain samples of industrial cheeses that were labeled as medium fat, after fat content analysis, turned out to be fat or low fat cheese types. One of the domestic cheese samples that was labeled as cheese produced of raw milk was also improperly labeled due to the fact that it was produced out of thermised milk. According to results we can conclude that controls conducted accordant to European and Croatian standards are required in order to keep track of correct product labeling and also protecting the customer from beeing decieved.

• Keywords: alkalna fosfataza; pasterizacija; označavanje sireva; svježi sir
• Keywords (english): alkaline phosphatase; pasteurization; cheese labeling; fresh cheese
• Language: croatian
• URN:NBN: urn:nbn:hr:204:547782
• 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: 2017-07-21 09:30:54