diplomsko delo
Zala Bole (Author), Andrej Lavrenčič (Reviewer), Andreja Čanžek Majhenič (Mentor)

Abstract

Za ljubitelje mlečnih izdelkov je mleko visoko cenjena surovina. Poleg beljakovin, je tehnološko najpomembnejša sestavina mleka maščoba – smetana, predvsem za mlečne izdelke z višjo vsebnostjo mlečne maščobe. Smetana je gosto tekoč do čvrst mlečni izdelek, bele do belo-rumene barve, ki je lahko, glede na način obdelave, rahlo kislega ali mlečno sladkega okusa. V tej teoretični diplomski nalogi bomo s pomočjo literature skušali opisati tehnološke postopke priprave najpomembnejših mlečnih izdelkov z višjo vsebnostjo mlečne maščobe, njihove značilne lastnosti, morebitne napake in vzroke zanje. Ker je smetana, tako kot mleko, hitro pokvarljiva surovina, bomo skušali nanizati nekaj priporočil, kako kvarjenje preprečiti. Iz smetane lahko izdelamo maslo, maskarpone, kajmak, smetane različnih namembnosti – za stepanje, za kavo, za kuhanje, UHT, v dozi, kisla … Postopki izdelave izdelkov z višjo vsebnostjo mlečne maščobe so enostavni, a dolgotrajni. Zaradi njih dobijo izdelki značilne senzorične lastnosti, postopki izdelave pa vplivajo na rok trajnosti. Tehnološki postopki izdelave mlečnih izdelkov z višjo vsebnostjo mlečne maščobe so si zelo podobni, pa naj gre za industrijsko ali domačo izdelavo. Običajno so industrijski izdelki z višjo vsebnostjo mlečne maščobe bolj estetski, kakovostnejši, bolj kontrolirani in izdelani v večjih količinah. Izdelki, pripravljeni v domačih gospodinjstvih, pa so bolj raznoliki po izgledu, okusu in vonju ter kakovosti. Zaradi majhnih količin doma narejenih izdelkov z višjo vsebnostjo mlečne maščobe ni potrebe po nabavi strojev in pripomočkov. Rok uporabnosti doma narejenih izdelkov z višjo vsebnostjo mlečne maščobe je navadno kratek, a ga lahko podaljšamo z ustrezno toplotno obdelavo (pasterizacija, sterilizacija). Pri nekaterih tovrstnih izdelkih je za povečanje njihove kakovosti pomembna tudi homogenizacija smetane. Kot osnovno surovino, ali kot dodatek, najdemo smetano v najrazličnejših jedeh, predvsem tradicionalnih, medtem ko se kajmak in pregreta smetana uporabljata kot priloga ali nadev v vsakodnevnih in prazničnih jedeh.

Keywords

mleko;mlečni izdelki;mlečna maščoba;diplomske naloge;

Data

Language: Slovenian
Year of publishing:
Typology: 2.11 - Undergraduate Thesis
Organization: UL BF - Biotechnical Faculty
Publisher: [Z. Bole]
UDC: 637.1(043.2)
COBISS: 208067843 Link will open in a new window
Views: 70
Downloads: 762
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Other data

Secondary language: English
Secondary title: Milkfat - based dairy products
Secondary abstract: Milk is a highly valued raw material for dairy enthusiasts. Apart from proteins, the technologically most important component of milk is fat - cream, especially for milkfat-based dairy products. Cream is a viscous to solid milk product of white to white-yellow colour, which can taste slightly sour or milky-sweet depending on the technological process. In this theoretical diploma thesis, we have relied on the relevant literature, which served as our main source, to describe the technological processes for producing the most important milkfat-based dairy products, their characteristics, possible defects and their causes. Like milk, cream is also a perishable raw material, so we have tried to recommend some measures to prevent this. Cream can be used as a raw material for butter, mascarpone, kaymak, creams for various purposes - for whipping, for coffee, for cooking, UHT, in a dose, sour... The production procedures of most milkfat-based dairy products are simple but time-consuming, but at the same time serve as a basis for the development of characteristic sensory properties and appropriate shelf life. The technological processes of manufacturing milkfat-based dairy products do not differ significantly, regardless of whether it is industrial or home production. As a rule, industrially produced products are more aesthetic, of better quality, are subjected to greater control and are produced in larger quantities. Home-made products are more varied in terms of appearance, taste, smell and quality. As the small quantities of home-made products are not comparable to large industrial products, there is usually no need to buy larger machines and equipment for households. The shelf life of homemade products is usually short, but it can be extended by appropriate heat treatment of the cream (pasteurisation, sterilisation). For certain products, cream homogenization is important as well to improve its quality. Since cream can be used as a raw material or as an additive to a variety of dishes, cream can be found in a variety of dishes, especially in traditional dishes and products such as kaymak and over-heated cream, which are used as a garnish or filling in everyday and festive dishes.
Secondary keywords: milk;dairy products;milk fat;
Type (COBISS): Bachelor thesis/paper
Study programme: 0
Embargo end date (OpenAIRE): 1970-01-01
Thesis comment: Univ. v Ljubljani, Biotehniška fak., Oddelek za zootehniko
Pages: 1 spletni vir (1 datoteka PDF (X, 28 str.))
ID: 25078379