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undergraduate thesis
Proizvodnja i kvaliteta ovčjeg sira u Hrvatskoj
2023. urn:nbn:hr:151:160528
Sukić, Doris
Josip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
Department of Animal Production and Biotechnology

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Sukić, D. (2023). Proizvodnja i kvaliteta ovčjeg sira u Hrvatskoj (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek. Retrieved from https://urn.nsk.hr/urn:nbn:hr:151:160528

Sukić, Doris. "Proizvodnja i kvaliteta ovčjeg sira u Hrvatskoj." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2023. https://urn.nsk.hr/urn:nbn:hr:151:160528

Sukić, Doris. "Proizvodnja i kvaliteta ovčjeg sira u Hrvatskoj." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, 2023. https://urn.nsk.hr/urn:nbn:hr:151:160528

Sukić, D. (2023). 'Proizvodnja i kvaliteta ovčjeg sira u Hrvatskoj', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:151:160528

Sukić D. Proizvodnja i kvaliteta ovčjeg sira u Hrvatskoj [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek; 2023 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:151:160528

D. Sukić, "Proizvodnja i kvaliteta ovčjeg sira u Hrvatskoj", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, Faculty of Agrobiotechnical Sciences Osijek, Osijek, 2023. Available at: https://urn.nsk.hr/urn:nbn:hr:151:160528

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Metadata
TitleProizvodnja i kvaliteta ovčjeg sira u Hrvatskoj
Title (english)Production and quality of sheep cheese in Croatia
AuthorDoris Sukić
MentorJosip Novoselec (mentor)
Committee memberZvonko Antunović (član povjerenstva)
Committee memberŽeljka Klir Šalavardić (član povjerenstva)
GranterJosip Juraj Strossmayer University of Osijek
Faculty of Agrobiotechnical Sciences Osijek
(Department of Animal Production and Biotechnology)
Osijek
Defense date and country2023-09-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Dairy
Abstract
Sir je nutritivno vrlo vrijedan proizvod i zbog toga je vrlo cijenjen u mnogim zemljama. Danas u postoji mnogo različitih vrsta ovčjih sireva. Cilj ovoga rada bio je navesti karakteristike najvažnijih ovčjih sireva u Hrvatskoj, prikazati njegovu proizvodnju i kvalitetu. Tehnologija proizvodnje sireva, koja je prožeta ručnim radom te starijim običajima, također je vrlo cijenjena te za sobom nosi dašak kulture i obilježja područja na kojemu su sirevi nastali. Republika Hrvatska se može hvaliti brojnim vrstama tradicionalnih sireva, ali ipak njihova proizvodnja još uvijek nije ujednačena i organizirana. Jedan problem u nizu je i nedovoljna kvaliteta mlijeka kao sirovine, pa samim time i nesigurnost u krajnji proizvod. Da bi došlo do bolje organizacije, potrebno je više educirati potrošače i proizvođače te ulagati u tehnologiju.
Abstract (english)
Cheese is a nutritionally very valuable product, and therefore is highly valued in many countries. Today there are many different types of sheep's cheese. The goal was to list the characteristics of Croatia's most important sheep's cheeses, to show its production and quality. The technology of cheese making, characterized by manual labor and ancient customs, is also highly appreciated and carries a touch of the culture and peculiarities of the region where the cheese was made. The Republic of Croatia can boast of numerous traditional cheeses, but their production is not yet uniform and organized. One of the problems in the series is the insufficient quality of milk as a raw material and thus the uncertainty in the final product. To achieve better organization, it is necessary to better educate consumers and producers and invest in technology.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:151:160528
Study programmeTitle: Zootehnnology
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka zootehnike (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka zootehnike)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Public noteZavršni rad
Created on2023-10-04 11:14:04