- Type of paper
: Paper in book
Title: Agricultural products processing models. Cereals
processing.
- Authors:
- Ugarčić-Hardi, Žaneta (126592)
- Hardi, Jovica (111205)
- Editors
- Vajić, Ivo
Publisher: Centar za poduzetništvo d.o.o., Mladost d.d.
ISBN: 338.432
Year: 1992
Pages: from 280 to 283
Language: hrvatski
Summary: Here are described models (cereal processing) which include
nine basic models with more variants selections. These are special types of
bread and rolls, pizza dough, different pastas (frsh, dried, stuffed with
eags and without eggs, with additions), cakes made of raised dough, leafy
dough, crisp dough and rolls made of chrisp dough, stable sweet cakes and
copper coins, cakes made of stretched dough, wafer products and snacks. The
necessary technological-technical indications for the selected capacity,
including the description of products with the specificatin of necessary
equipments and the spaces, the power loads, the normatives and the bilances
as well as stated investment depositings are defined in all models.
Keywords: cereal processing, bread production, pasta production, cakes production
- Type of paper
: Paper in book
Title: Production investing programmes. Capitel 16. Food
- Authors:
- Hardi, Jovica (111205)
- Editors
- Vajić, Ivo
Publisher: Centar za poduzetništvo d.o.o., Mladost d.d.
Year: 1994
Pages: from 270 to 271
Language: hrvatski
Summary: Described models (milk processing) include production of
fresh cheese, cream cheeses, butter, hard cheeses, yoghurt and soft cheese
from whole milk. The necessary technological-technical indications for the
selected capacitz, including the description of products with the
specification of neccesery equipments and the spaces, the power loads, the
normatives and the bilances as well as stated investment depositings are
defined in all models.
Keywords: fresh cheese, cream cheese, butter, semi-hard cheese, yoghurt, soft cheese
- Type of paper
: Paper in journal
Title: Investigation possibility of yoghurt production from cow
and soya milk mixture
- Authors:
- Hardi, Jovica (111205)
- Novaković, Predrag (24394)
Journal: Znanost i praksa u poljoprivredi i prehrambenoj tehnologiji
Number: 3
ISSN: 0352-1346
Volume: 22
Year: 1992
Pages: from 475 to 490
Number of references: 6
Language: hrvatski
Summary: Possibility of producing high quality compact yoghurt from
cow and soya milk mixture, replacing part of milk by soya milk, was
investigated in this paper. The percentage of soya milk in the milk mixture
varies from 1O to 25 % in steps of 5 %. Besides investigating changes of
the composition basis (milk mixture) in fermentation as regards the quality
of aroma, flavour, odur and coagulum, the influence of applied starter
culture on the same factors was also examined.
Aromas of all examined samples, after fermentation process had been
finished, were compared to the aroma of industrially produced compat
yoghurt. The part of easy volatile aroma components in the sample aromas
was determined by the headspace method of gas chromatogrphy. Coagulum
compactness, whey retain capacity, flavour and odour of all samples were
evaluated by the application of sensory test and later compared to the
microbiological sample of industrially produced yoghurt.
Soya milk used as a substitute for cow milk, the percentage was 15 % while
the percentage of applied starter culture in the fermentation process was 3
% (vol/vol), has been proved as a successful basis in obtaining
high-quality yoghurt based on cow and soya milk mixture.
Keywords: yoghurt, soya milk, aroma (flavour)
- Type of paper
: Paper in proceedings
Title: GC head sapce determination of the quality of edam cheese
concentrated aroma obtained from a model system
- Authors:
- Hardi, Jovica (111205)
- Editors
- Sontag, G.
- Pfannhauser, W.
Proceedings title: Proceeding of the Eight European Conference on Food Chemistry
Language: engleski
Place: Beč, Austrija
Year: 1995
ISBN/ISSN: 3-900554-17x
Pages: from 365 to 370
Meeting: EURO FOOD CHEM VIII
Held: from 09/18/95 to 09/20/95
Summary: Model-system which was used for aroma (flavour)
development, was created using natural constituents: powdered casein and
milk, milk concentrate (obtained by ultrafiltration), butter and water. The
fermentation was caried out with a mixed starter culture, that consists of
four types of microoranisms typical for the production of Edam cheese, with
addition of solutions that stimulate growth of these microorganisms. In the
work three starters of different origin were used. The analyses of the
arome development with chosen exquisite model-systems were followed by head
space technique of gas chromatography, and the flavour production during
the processing was compared with the ripe Edam cheese falvour. The mean
value of 14 Edam varity samples was used as s reference and reference
parametres were: overall aroma content, ratio of ethanol vs. diacethyl
(E:D), ethanol content, diacethyl content, and content of light volatile
components (group of 8 components). The results of all analyses confirmed
the expectations, that the fermentation of this medium (model-system) with
previously defined composition, would give an intensive (concentrated)
aroma which, according to the selected qualitative and quantitative
worthiness indicators, corresponds well to the Edam cheese aroma (flavour)
with a ratio of 1:12.
Keywords: head space, gas chromatography, aroma, Edam cheese, model-systems
- Type of paper
: Paper in proceedings
Title: Efficiency control of extruded product aromatization with
emmental cheese aroma by GC head space techique application
- Authors:
- Hardi, Jovica (111205)
- Ugarčić-Hardi, Žaneta (126592)
- Editors
- Sontag, G.
- Pfannhauser, W.
Proceedings title: Proceeding of the Eight European Conference on Food Chemistry
Language: engleski
Place: Beč, Austrija
Year: 1995
ISBN/ISSN: 3-900554-17x
Pages: from 361 to 364
Meeting: EURO FOOD CHEM VIII
Held: from 09/18/95 to 09/20/95
Summary: This paper investigated the possibilities of extruded
products aromatization by using the aroma of the Emmental cheese in a
direct procedure, as well as in an additional aromatization procedure
performed by wrapping up the extruded product in a rotating drum mixer (the
external aromatization). The applied natural concentrated aroma of the
Emmental cheese was produced on a protein concentrat by applying several
chosen microorganisms trains. The aroma addition level, wich was necessary
for getting a snack with a satisfying sensory quality, was 3 % and was
achieved by the direct aromatization procedure. The amount of aroma
addition for the external aromatization ranged from 1 to 2 %. The obtained
results confirmed, that it is possible to make the high-quality extruded
product aromatization with a natural concentrated aroma of the Emmental
cheese by applying both the direct and the external aromatization
procedures. The extrnal aromatization is the procedure prefered to direct
aromatization.
Keywords: extruded products, aromatization, Emmental cheese aroma, gas chromatography, head space
- Type of paper
: Summary in proceedings
Title: Condition, renewal and development of food processing
capacities of animal origin
- Authors:
- Roseg, Đuro
- Petričević, Antun
- Novaković, Predrag (24394)
Proceedings title: Obnova i razvoj istočne Hrvatske
Language: hrvatski
Place: Osijek
Year: 1992
Pages: from 12 to 40
Meeting: Znanstveno-stručni skup "Obnova i razvoj istočne Hrvatske"
Held: from 06/23/92 to 06/24/92
Summary: Situatio and capacities of the meat industry in Eastern
Croatia was not satisfactory even in the pre-war period, as regards
significant capacities of livestock production, especially hog raising.
Besides relatively small capacities (except "Belje"), most of the sections
had worn out and old equipment, oldfashioned technology and inappropriate
locations. Wartime conditions in the Republic of Croatia have imposed
further difficulties on this part of the country, because significant
slaughtering capacities in temporarily occupied parts of Baranya ("Belje")
and the eastern part of Slavonia (Vupik) have become totally excluded from
the production. Parts of the sections that were not damaged continued the
production, even within tesified capacity in spite of very difficult
conditions. For those reasons it is necessery to draw up a project report
on the concepction of renewal and development of the meat industry in this
area, which should be in harmony with the perspectives of meat production
development. Discussing the concepction of that development, besides
modernization, care has to be taken of optimal capacities, workdistribution
according to the assortment, all that for the purpose of satisfying the
needs of this area with meat and meat products. At the same time it is
necessary to direct all market surplus to the rest of Croatia, taking care
aspecially of tourist regions needs, as well as of the export and its
specific demands.
Dairy indastry capacities of Estern Croatia before the war were neither
modernly equipped nor provided with adequate milk supplies. That prevented
the introduction of optimal technologies, widening of the assortment,
profit making and sucessful development. The war caused bad damage to the
dairy plants and equipment in this area, and part of the capacities has
remained in temporarily occupied Baranya. Particularly bad and long lasting
damage has been caused to milk production, which will demand urgent finding
of substituents, new asortments and significant investments in the renewal
of dairy farms. The program of renewal and development of dairy plants
should be drawn up towards the most contemporary equipment, higher level of
milk processing, mathematical process modelling, automatic and computer
system of managing the technological process, and significant increase of
profit rate.
Keywords: meat industry, dairy industry
- Type of paper
: Summary in proceedings
Title: Possibility of fresh cheese production by cheese rennet
and mixed starter culture application
- Authors:
- Hardi, Jovica (111205)
- Novaković, Predrag (24394)
- Kordić, Jasna (120613)
- Editors
- Lovrić, Tomislav (57356)
Proceedings title: 2. Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
Language: hrvatski
Place: Zagreb
Year: 1994
Pages: from 61 to 61
Meeting: 2. Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
Held: from 06/15/94 to 06/17/94
Summary: This paper presents investigations of a new type of
fresh
cheese production with improved basic organoleptic and physico-
chemical characteristics, as well as bettered flavour related to
industrially fresh cheese.
The new type of fresh cheese was prepared from pasteurized
and homogenized cow milk which contained 3,2 % of milk fat, with
an addition of 0,01 % of powdered cheese rennet (strenght
1:100000) and mixed starter-culture in 1,5 %, 2 % and 2,5 %
(vol/vol) shares. Laboratory produced cheese had in average 33%
share of dried matter and 45 % share of milk fat in dried matter.
The share of easy volatile flavour in experimental fresh cheese
samples was determined by a headspace technique of gas
chromatography. Having compared chromatograms, a larger part of
easy volatile flavour in experimental samples was determined with
regard to industrial ones. Other quality parameters were compared
on the basis of analyses which were carried out by the standard
laboratory physico-chemical methods and the differences were
shown in tables.
Keywords: fresh cheese, cheese rennet, mixed starter culture, aroma, headspace
- Type of paper
: Summary in proceedings
Title: Optimization of substrata composition for the production
of fresh cheese flavour
- Authors:
- Hardi, Jovica (111205)
- Novaković, Predrag (24394)
- Kordić, Jasna (120613)
- Editors
- Lovrić, Tomislav (57356)
Proceedings title: 2. Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
Language: hrvatski
Place: Zagreb
Year: 1994
Pages: from 62 to 62
Meeting: 2. Hrvatski kongres prehrambenih tehnologa, biotehnologa i nutricionista
Held: from 06/15/94 to 06/17/94
Summary: Flavour was developed during 21 days using five substrata
with different shares of milk fat in total dried matter and proteins in
dried matter without fat. Natural milk stock components: powdered casin,
powdered skim milk, ultrafiltered milk, butter and water were used in
substrata preparation. Substrata composition was adjusted to 22, 26 and 30
% of milk fat in dried matter, and 56 and 64 % proteins in dried matter
without fat. Substrata fermentation was done at 28 oC using mixed starter
culture (streptococcus lactis, streptococcus cremoris, streptococcus
diacetilactis, leuconostoc cremoris). Every third day shares of developed
flavour were analyzed on every single substrata using headspsce gas
chromatography technique, and the chromatograms of developed flavour were
compared to flavour of three industrial fresh cheese samples. After nine
days of fermentation, on substrata with 26 % of milt fat in dried matter
and 64 % proteins in dried matter without fat, developed flavour had force
1:10 in relation to flavour of industrial fresh cheese.
Keywords: flavour, fresh cheese, substrata, mixed starter culture, hedspace technique
- Type of paper
: Summary in proceedings
Title: Optimization of substrata composition for aroma Gouda
cheese production
- Authors:
- Hardi, Jovica (111205)
- Novaković, Predrag (24394)
- Kordić, Jasna (120613)
- Editors
- Tratnik, Ljubica (50382)
Proceedings title: Zbornik sažetaka XXXI. hrvatskog simpozija mljekarskih stručnjaka
Language: hrvatski
Place: Zagreb
Year: 1994
Pages: from 24 to 25
Meeting: XXXI. hrvatski simpozij mljekarskih stručnjaka
Held: from 11/16/94 to 11/18/94
Summary: Flavour was developed during 21 days using eight selected
substrata, chosen after preliminary investigations. Powdered casin,
powdered skim milk, ultrafiltered milk, butter and water were used in
substrata preparation. Substrata composition was adjusted to 18, 22, 26 and
30 % of milk fat in dried matter, and 78 and 80 % of proteins in dried
matter without fat by changing single components. Substrata fermentation
was done at 28 oC using starter culture of Gouda cheese. Every third day
after inoculation, shares of developed flavour were analyzed on everysingle
substrata using hedspace gas chromatography technique. The chromatograms of
developed flavour were compared to flavour chromatograms of four Gouda
cheese samples of average ripeness. It was asecertained that one of
analyzed substrata could successfully developed Gouda cheese flavour
according to conducted procedure; its force being 1:25, by comparing shares
of active ingredients of developed flavour to Gouda cheese flavour.
Keywords: flavour, Gouda cheese, substrata, fermentation, mixed starterculture, headspace technique
- Type of paper
: Summary in proceedings
Title: Monitoring of the dynamic of diacethyl, ethanol and
overall lightly volatile edam cheese aroma obtained on a model system
- Authors:
- Hardi, Jovica (111205)
- Editors
- Rogelj, Irena
Proceedings title: 1. slovenski mednarodni kongres "Mleko in mlečni izdelki"
Language: hrvatski
Place: Domžale, Slovenija
Year: 1995
Pages: from 101 to 101
Meeting: Mleko in mlečni izdelki, 1. slovenski mednarodni kongres
Held: from 09/20/95 to 09/22/95
Summary: The development dynamic of diacethyl, ethanol and overall
lightly volatile Edam cheese aroma, aided by kinetic parameters, was
monitored on three model-systems. All three model-systems contained 40% of
dry matter, 26% of milk fat in dry matter and 73, 74, 75% of total proteins
in dry matter. The model-systems were made of powdered casin and milk, UF
milk, butter and water. They were homogenized, sterilized and inoculated by
mixed starter culture composed of four types of microorganisms typical for
Edam cheese production. Three starter cultures of various producers were
examined. The process of aroma development and of the chosen components was
monitored for 20 days by head space technique of gas chromatography along
with precise monitoring of pH changes of the model-systems. The content of
developed aroma on the model-systems, as well as the content of discethyl
and ethanol was daily compared on all three model-systems during
fermentation period with the ripe Edam cheese aroma (both quantitatively
and qulitatively). The reserch results produced many data important for the
process of forming specific aroma components and the total Edam cheese
aroma. This paper showed only the results of monitoring the dynamic of
diacethyl, ethanol and overall lightly volatile aroma of volatile
components of Edam cheese aroma.
Keywords: diacethyl, ethanol, lightlz volatile Edam cheese aroma (flavour), model-system, GC/head space
- Type of paper
: Summary in proceedings
Title: Influence of starter-culture quality on the process of
developing an intensive edam cheese aroma obtained model system
- Authors:
- Hardi, Jovica (111205)
- Editors
- Rogelj, Irena
Proceedings title: 1. slovenski mednarodni kongres "Mleko in mlečni izdelki"
Language: hrvatski
Place: Domžale, Slovenija
Year: 1995
Pages: from 102 to 102
Meeting: Mleko in mlečni izdelki, 1. slovenski mednarodni kongres
Held: from 09/20/95 to 09/22/95
Summary: Model-system which was used in the process of obtaining
Edam cheese aroma was a protein concentrate with 40% content of total dry
matter, 26% of milk fat in total dry matter and 74% of protein on the non
fat dry matter. Solutions of minerales, oligo and microelements and
vitamines (each of them with content of 0,1%) were added to the substrata
for the growth stimulation of microorganisms. The mixed starter-culture
consisted of Streptococcus cremoris, Str. lactis, Str. diacetilactis and
Betacoccus Cremoris, respectively and was used with 3% content. Three
staret-culture of various origin (Christian Hansens Laboratorium, Dukat -
Zagreb and Sirela - Bjelovar) were examined in the paper. The aroma
obteined on the model-system was compared with the ripe Edam cheese aroma.
The analysis was done by head space technique of gas chromatography. The
efficiency of each staretr-culture was monitored in 20 days. The
comparasion criteria were the following : the content of overall aroma,
ethanol content, diacethyl content and the ratio of ethanol/diacethyl. The
results showed that the starter-culture of Sireal, Bjelovar, was of the
highest quality. The obtained aroma according to all chosen comparation
criteria was identical to the ripe Edam cheese aroma. The ratio of active
aroma components of obtained aroma compared to ripe Edam cheese aroma was
1:12.
Keywords: starter-culture, Edam cheese aroma (falvour), model-system, GC / head space
- Type of paper
: Prototype
Title: Process for the production of intensive Edam cheese
flavour on model-systems
- Authors:
- Hardi, Jovica (111205)
Institution of application: Državni zavod za patente Republike Hrvatske
Date of application: 06/18/92
Registration number of application: P920173A
Countries in which it is protected: Republika Hrvatska
Language: hrvatski
Summary: This paper presents a procedure for the production of
natural, concentrted edam cheese flavour on a model-system (substratum)
which contains natural milk components and presents a protein concentrate
with emulsified and homogenized milk fat during the water stage.
Fermentation with mixed starter culture iscarried out a substratum which
contains 30 to 75 % share of solids, 25 to 65 % of proteins, 10 to 35 % of
milk fat, up to 100% of water and lactosis up to aminimal content of 3 %.
Fermentation is carried out after pasterization at 65-85 oC /35-40 minutes
or after sterilisation at 121 oC / 20-30 seconds, with addition of 0,5 to
5,0 % mixed starter culture, during 8 to 25 days. It is desirable that the
starting substratum acidity is under 50 oSH and that the pH value ranges
within 4,2-5,5. Priorto the inoculation with the working starter culture
the solution for the stimulation of microorganisms work is added (from 0,05
to1.5 %). The procedure is carried out in a fermentator with a duble layer,
a mixer, an automatic thermostat and automatic temperature regulation.
Keywords: aroma (flavour), model-system, edam cheese, headspace
- Type of paper
: Ph.D.
Title: Process for the production of intensive Edam cheese
flavour on model-systems
Faculty: Prehrambeno-biotehnološki fakultet Sveučilište u Zagrebu
Author: HARDI JOVICA
Date of defense: 10/23/92
Language: hrvatski
Number of pages: 185
Summary: In this thesis the optimization of a model-system
(substratum) composition used for the development of the edam cheese
flavour was studied. The whole substratum after the fermentation presents
flavour, which is edible, and has a very intensive cheese taste and smell.
Model-systems which were used for aroma (flavour) development, were created
using natural constituents: powdered casein and milk, milk concentrate
(obtained by ultrafiltration), butter and water. The fermentation was
carried out with mixed starter culture, and by using four types of
microorganisms typical for the production of edam cheese, with the addition
of solutions for the stimulation of microorganisms growing.
The analyses of the falvours developed with each model-system were
performed by headspace tecnique of gas chromatography, and the flavour
production during the processing has been compared with the riped edam
cheese flavour.
In this thesis was determinated that with each model-system (substratum)
and with the prosessing that has been talsen, isposible to obtain the
intensive (concentrate) cheese flavour, which qualitative ans quantitative
factors of quality was indectical to edam cheese flavour, in the ratio
1:12.
Keywords: aroma (flavour), model-system, edam cheese, headspace
- Type of paper
: Manuscript
Title: Condition, renewal and development of food proccesing
capaties of dairy industry
- Authors:
- Novaković, Predrag (24394)
- Kordić, Jasna (120613)
Language: hrvatski
Summary: Dairy industry capacities of Eastern Croatia before the war
were neither modernly equipped nor provided with adequate milk supplies.
That prevented the introduction of optimal technologies, widening of the
assortiment, profit making and sucessful development. The war caused bad
damage to the dairy plants and equiment in this area, and part of the
capacities has remained in temporarily occupied Baranya. Particularly bad
and long lasting damage has been caused to milk production, which will
demand uregent finding of substituents, new assortments and significant
investments in the renewal of dairy farms. The program of renewal and
development of dairy plants should be drawn up towards the most
contemporary equipment, higer level of milk processing, mathematical
process modelling, automatic and computer system of managing the
technological process, and significant increase of profit rate.
Keywords: dairy industry, renewal and development
- Type of paper
: Manuscript
Title: Renewal and development of slaughterhouses and meat
industries
- Authors:
- Novaković, Predrag (24394)
- Kordić, Jasna (120613)
Language: hrvatski
Keywords: slaughterhouse, meat industry, renewal and development
- Type of paper
: Invited lecture
Title: Renewal and development conception of slaugterhouses and
meat industries of Slavonija and Baranja
Institution: Poljoprivredno industrijski kombinat Đakovo
Year: 1994
- Type of paper
: Other
Title: Programmes of meat processing
- Authors:
- Novaković, Predrag (24394)
- Kordić, Jasna (120613)
Type of work: Rad na popularizaciji struke
Language: hrvatski
Summary: Meat processing programmes include production of domestic
and kulen dry sausages, production of mortadella sausage and comminuted
meat products with additives. In all programmes necessary
technological-technical indications for the selected capacity, including
the description of products with the specificatin of necessary equipments
and the spaces, the power loads as well as stated investment depositings
are defined.
Keywords: domestic dry sausage, kulen sausgae, mortadella, comminuted meat
Other: Prikazani programi izrađeni su u okviru "Projekta usluga
podrške privatnim seoskim gospodarstvima" za FAO.
- Type of paper
: Other
Title: Programmes of dairy processing
- Authors:
- Novaković, Predrag (24394)
- Kordić, Jasna (120613)
Type of work: Rad na popularizaciji struke
Language: hrvatski
Summary: Dairy processing progrrammes include production of market
milk and sweet cream, production of fresh cheeses and production of cream
cheeses. In all programmes technological-technical indications for the
selected capacity, including the description of products with the
specificatin of necessary equipments and the spaces, the power loads, as
well as stated investment depositings are defined.
Keywords: market milk, sweet cream, fresh cheese, cream cheese
Other: Prikazani programi izrađeni su u okviru "Projekta usluga
podrške privatnim seoskim gospodarstvima" za FAO.
- Type of paper
: Other
Title: The influence of microwave treatment during backing of
polutry meat on physical, chemical and organoleptic properties
- Authors:
- Kojić, Novka
Type of work: Diplomski rad
Language: hrvatski
- Type of paper
: Other
Title: The InfraAlyzer application in determination of meat
product composition
- Authors:
- Šuvak, Zdenko
Type of work: Diplomski rad
Language: hrvatski
- Type of paper
: Other
Title: Some possible improvements of mortadella sausage
composition
- Authors:
- Pleša, Vladimir
Type of work: Diplomski rad
Language: hrvatski
- Type of paper
: Other
Title: Review of hog and pig slaughtering in an industrial
slaughterhouse with analysis of production programme
- Authors:
- Serenčeš, Eva
Type of work: Diplomski rad
Language: hrvatski
- Type of paper
: Other
Title: The investigation of physical, chemical and
microbiological properties during domestic dry sausage ripening and storage
- Authors:
- Lešić, Katarina
Type of work: Diplomski rad
Language: hrvatski
- Type of paper
: Other
Title: The monitoring of physico-chemical and organoleptic
changes during cream storage
- Authors:
- Marković, Aleksandra
Type of work: Diplomski rad
Language: hrvatski
- Type of paper
: Other
Title: The investigation of physico-chemical, microbiological and
organoleptic properties during yoghurt production and storage
- Authors:
- Krajina, Vesna
Type of work: Diplomski rad
Language: hrvatski
- Type of paper
: Other
Title: The investigation of obtaining possibility of concentarte
Gouda cheese aroma on model-systems
- Authors:
- Banović, Branimir
Type of work: Diplomski rad
Language: hrvatski
- Type of paper
: Other
Title: The monitoring of physico-chemical and organoleptic
changes during dry sausage production
- Authors:
- Krampač, Zoran
Type of work: Diplomski rad
Language: hrvatski
