diplomsko delo
Povzetek
V diplomskem delu smo predstavili vse prevečkrat prezrt mlečni izdelek pinjenec, ki predstavlja tekoč stranski produkt pri metenju sladke ali kisle smetane v surovo maslo. Ker pa se z imenom pinjenec opisujejo tudi mlečni izdelki, ki se razlikujejo tako po področju kot načinu izdelave, smo predstavili tradicionalni sladki in kisli pinjenec, torej pinjenca, ki ju poznamo v slovenskem prostoru. Predstavili smo tudi njegovo sestavo in bogato hranilno vrednost. Zapostavljenost tradicionalnega pinjenca med mlečnimi izdelki je najverjetneje posledica slabega poznavanja samega izdelka ter nekonkurenčnost v poplavi mnogih drugih mlečnih izdelkov in fermentiranega mleka, ki obljubljajo zdravju pozitivne učinke zaradi različnih dodatkov in sestave kot so npr. probiotične bakterije, visoka vsebnost proteinov, brez laktoze, z malo ali nič maščobe. Jasno pa je, da se z večino naštetega pinjenec ponaša sam po sebi, kjer sta prav njegova sestava in hranilna vrednost tisti odliki, ki govorita v prid njegovi večji prepoznavnosti in pomenu v prihodnje. Med drugim vsebuje tudi fosfolipid lecitin, ki mu pripisujejo ugoden fiziološki vpliv na živčni sistem človeka. Fermentiran pinjenec je dober vir kalcija, fosforja, vitaminov B2, B12 ter pantotenske kisline oz. vitamina B5 in drugih hranil, kar predstavlja hranilno in zdravju koristno pijačo. Pinjenec se uporablja kot dodatek pri proizvodnji jogurtov, sirov, kot hranljivo gojišče v mikrobioloških analizah določanja mikroorganizmov, njegova uporaba je znana tudi pri izdelavi sira in jogurta z manj maščobe. V pekarski industriji se največ uporablja pinjenec v prahu. V domačem gospodinjstvu lahko ta stranski produkt pri izdelavi surovega masla uporabimo na različne načine, v diplomskem delu pa smo predstavili njegovo uporabo pri peki peciva.
Ključne besede
mlečni izdelki;pinjenec;sladki pinjenec;kisli pinjenec;fermentiran pinjenec;senzorične lastnosti;prehranska vrednost;lecitin;uporaba;
Podatki
Jezik: |
Slovenski jezik |
Leto izida: |
2019 |
Tipologija: |
2.11 - Diplomsko delo |
Organizacija: |
UL BF - Biotehniška fakulteta |
Založnik: |
[A. Sinjur] |
UDK: |
637.247:579.67:641.1 |
COBISS: |
5092472
|
Št. ogledov: |
952 |
Št. prenosov: |
206 |
Ocena: |
0 (0 glasov) |
Metapodatki: |
|
Ostali podatki
Sekundarni jezik: |
Angleški jezik |
Sekundarni naslov: |
Buttermilk, neglected dairy product |
Sekundarni povzetek: |
In the diploma thesis, we presented the all-too-often ignored buttermilk, a liquid by-product obtained by churning of either sweet or sour cream into raw butter. However, as the name buttermilk also describes various dairy products, which differ by the area and method of production, our thesis mainly focused on the traditional sweet and sour buttermilk, which are dairy products known in the Slovenian territory. We also presented its composition and nutritional value. The neglect of traditional buttermilk among dairy products is probably due to its poor recognition and uncompetitive struggle in the harsh dairy market which is stuffed with fermented milks that promise health benefits due to various additives and composition such as probiotic bacteria, high protein content, lactose-free, reduced or no fat content. Nevertheless, most of listed characteristics are buttermilk’s attributes by its nature, where especially its composition and nutritional value are the qualities that speak in favour of its greater recognition and importance in the future. Among others, it contains phospholipid lecithin, which is attributed to its beneficial physiological effect on the human nervous system. Fermented buttermilk is a good source of calcium, phosphorus, vitamins B2, B12, pantothenic acid, and other nutrients, which make buttermilk a nutritious and healthy drink. Buttermilk is used as an additive in the production of yogurts, cheeses, as a nutrient medium in microbiological analysis of microorganisms. It is also well known in the manufacture of low-fat cheese and yogurt. Buttermilk powder is mostly used in the bakery industry. In households, this by-product obtained at raw butter production can be used in many ways. In our work, we presented its use in baking pastries. |
Sekundarne ključne besede: |
milk products;buttermilk;sweet buttermilk;sour buttermilk;fermented buttermilk;sensory properities;nutritional value;lecithin;usage; |
Vrsta dela (COBISS): |
Diplomsko delo/naloga |
Študijski program: |
0 |
Konec prepovedi (OpenAIRE): |
1970-01-01 |
Komentar na gradivo: |
Univ. v Ljubljani, Biotehniška fak., Oddelek za živilstvo |
Strani: |
VI, 23 f. |
ID: |
11218586 |