PROIZVODNJA SIRA TRAPISTA U LUDBREŠKOJ MLJEKARI "ANTUN BOHNEC"

• Main Author: Petek, Iris
• Other Authors: Zrinščak, Stanko
• Format: Bachelor Thesis
• Language: Croatian
• Published: Veleučilište u Požegi. Poljoprivredni odjel. 2016
• Subjects: BIOTEHNIČKE ZNANOSTI. Prehrambena tehnologija. Sigurnost i kvaliteta hrane; BIOTECHNICAL SCIENCES. Food Technology. Food Safety and Quality; sir Trapist; mljekara „Antun Bohnec“; pH vrijednost; proizvodnja; tehnološki postupak; Cheese Trapist; Ludbreška diary firm „Antun Bohnec“; pH value; production; tehnological proces; Sira; sami
• Online Access: https://repozitorij.vup.hr/islandora/object/vup:180; https://urn.nsk.hr/urn:nbn:hr:112:764888; https://repozitorij.vup.hr/islandora/object/vup:180/datastream/PDF

Sir Trapist jedan je od najpoznatijih polutvrdih sireva koji potječe iz francuskog samostana Port Disali gdje je zapisan i originalan recept, koji se prenosi usmeno. U radu je opisan tehnološki proces proizvodnje polutvrdog sira Trapista u ludbreškoj mljekari „Antun Bohnec“, te karakteristike, povijest i sami početak proizvodnje sira kao i pH vrijednosti kod prešanja i nakon salamurenja. Najvažniji čimbenik kod proizvodnje sira je kvaliteta sirovog mlijeka, zato se prije samog početka proizvodnje, u laboratoriju radi analiza mlijeka koje se uzima iz cisterne prilikom prijema, te određuje sadržaj proteina, laktoze, mliječne masti te suhe tvari. Analiza mlijeka radi se i zbog higijene mlijeka, te zbog moguće prisutnosti lijekova i ostalih inhibitora, a nakon utvrđivanja kvalitete i higijenske ispravnosti mlijeka, započinje proizvodnja računanjem prinosa sira. Računanje prinosa znantno olakšava samu proizvodnju. Cilj ovog rada je prikazati proizvodnju Trapista sa kvalitetnim i higijenski ispravnim mlijekom. Cheese Trapist is one of the most known semi-hard cheeses originating from the french monastery Port Disali where the original recipe was first recorded but it is passed on orally. Technological process of production of this cheese in Ludbreška diary firm "Antun Bohnec" is described in this report, alongside with caracteristics, history and the beginning of the cheese production as well as the pH value during and after the process. The most important factor of cheese production is quality of raw milk and because of that, before the production, the milk, which is taken from tanks, is tested in laboratory for quantities of proteins, lactose, lactic acid and dry matter. Alongside with the quantities tested, the analysis is also done in purposes of determing its hygiene as there is a possibility of presence of drugs or other substances. After the full analysis is finished, the process of calculating the cheese yield begins. Such results are valuable for the production. The goal of this report is to present that the cheese Trapist is produced with the qualitative and hygienically valuable milk.