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undergraduate thesis
UTJECAJ UVJETA PAKIRANJA NA ROK TRAJNOSTI KRAVLJE SKUTE S DODATKOM PROTEINSKOG PRAHA INDUSTRIJSKE KONOPLJE
2021. urn:nbn:hr:128:991057
Zadravec, Romina
Karlovac University of Applied Sciences
The Department of Food Processing Technology

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Zadravec, R. (2021). UTJECAJ UVJETA PAKIRANJA NA ROK TRAJNOSTI KRAVLJE SKUTE S DODATKOM PROTEINSKOG PRAHA INDUSTRIJSKE KONOPLJE (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:991057

Zadravec, Romina. "UTJECAJ UVJETA PAKIRANJA NA ROK TRAJNOSTI KRAVLJE SKUTE S DODATKOM PROTEINSKOG PRAHA INDUSTRIJSKE KONOPLJE." Undergraduate thesis, Karlovac University of Applied Sciences, 2021. https://urn.nsk.hr/urn:nbn:hr:128:991057

Zadravec, Romina. "UTJECAJ UVJETA PAKIRANJA NA ROK TRAJNOSTI KRAVLJE SKUTE S DODATKOM PROTEINSKOG PRAHA INDUSTRIJSKE KONOPLJE." Undergraduate thesis, Karlovac University of Applied Sciences, 2021. https://urn.nsk.hr/urn:nbn:hr:128:991057

Zadravec, R. (2021). 'UTJECAJ UVJETA PAKIRANJA NA ROK TRAJNOSTI KRAVLJE SKUTE S DODATKOM PROTEINSKOG PRAHA INDUSTRIJSKE KONOPLJE', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 23 November 2024, https://urn.nsk.hr/urn:nbn:hr:128:991057

Zadravec R. UTJECAJ UVJETA PAKIRANJA NA ROK TRAJNOSTI KRAVLJE SKUTE S DODATKOM PROTEINSKOG PRAHA INDUSTRIJSKE KONOPLJE [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2021 [cited 2024 November 23] Available at: https://urn.nsk.hr/urn:nbn:hr:128:991057

R. Zadravec, "UTJECAJ UVJETA PAKIRANJA NA ROK TRAJNOSTI KRAVLJE SKUTE S DODATKOM PROTEINSKOG PRAHA INDUSTRIJSKE KONOPLJE", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:128:991057

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TitleUTJECAJ UVJETA PAKIRANJA NA ROK TRAJNOSTI KRAVLJE SKUTE S DODATKOM PROTEINSKOG PRAHA INDUSTRIJSKE KONOPLJE
Title (english)THE INFLUENCE OF PACKAGING CONDITIONS ON THE SHELF LIFE OF ALBUMIN CHEESE ENRICHED WITH INDUSTRIAL HEMP PROTEIN POWDER
AuthorRomina Zadravec
MentorMarijana Blažić (mentor)
Committee memberBojan Matijević (predsjednik povjerenstva)
Committee memberJasna Halambek (član povjerenstva)
Committee memberMarijana Blažić (član povjerenstva)
Committee memberBarica Jurković (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2021-09-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Održivo zbrinjavanje sirutke pokazalo se problematičnim za gospodarstvenike poput obiteljskih poljoprivrednih gospodarstava (OPG), a proizvodnja albuminskog sira (skute) ističe se kao potencijalno rješenje tog problema. Međutim, zbog neutralne pH vrijednosti skuta je pogodan medij za rast mikroorganizama i karakterizira ju vrlo kratak rok trajanja. U ovom završnom radu sirutka zaostala nakon proizvodnje sira Škripavca iskorištena je za proizvodnju skute uz dodatak proteinskog praha industrijske konoplje Cilj rada je bilo ispitati utjecaj dodatka proteinskog praha industrijske konoplje te primjene pakiranja u modificiranoj atmosferi i vakuumu na kvalitetu i rok trajnosti proizvedene skute. Utvrđeno je da dodatak proteinskog praha industrijske konoplje povećava nutritivnu vrijednost skute, ali nema pozitivan utjecaj na rok trajnosti i organoleptička svojstva skute. Modificirana atmosfera pozitivno utječe na rok trajanja skute, odnosno usporava porast aerobnih mezofilnih bakterija te pozitivno utječe na organoleptička svojstva. Dodatak proteinskog praha industrijske konoplje imao je negativan utjecaj na rok trajnosti skute.
Abstract (english)
Sustainable whey disposal is the primary problem for small family entrepreneurs (SME). The production of albumin cheese (AC) stood out as a potential solution to this problem. However, due to the neutral pH values, AC is a suitable medium for the growth of microorganisms and has a limited shelf life. In this final paper, the whey remained after the production of Škripavac cheese was used for the production of AC with the addition of industrial hemp protein powder (IHPP). The aim of this study was to determine how the addition of IHPP reflects the nutritional value of AC. The influence of packaging in modified atmosphere (MAP) and vacuum (V) on the quality and shelf life of produced albumin cheese was also examined. The addition of IHPP increased the nutritional value of AC but had no positive effect on the shelf life and organoleptic properties of AC. MAP had a positive effect on the shelf life of AC, i.e. it decreased the growth of total aerobic mesophilic bacteria (TAMC) and had a positive effect on organoleptic properties. The addition of IHPP had a negative impact on the shelf life of albumin cheese.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:991057
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Milk processing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2022-01-03 13:26:54