20.500.12556/RUL-188430 Opis tehnološkega postopka izdelave in karakterizacija Solčavskega sirneka Technological procedure of Solčavski sirnek production and its characterisation Solčavski sirnek je tradicionalni fermentiran mlečni izdelek z območja Solčavskega, katerega tehnološki postopek doslej ni bil podrobno in sistematično opisan. Namen magistrskega dela je bil opisati tehnološki postopek izdelave solčavskega sirneka ter ovrednotiti njegove kemijske, mikrobiološke in senzorične lastnosti. Obiskali smo štiri kmetije, dokumentirali načine izdelave ter na podlagi zbranih podatkov oblikovali osnovno tehnološko shemo. Analizirali smo vzorce sirneka s kmetij ter vzorce, zorene v laboratoriju pri različnih pogojih. Kemijske analize so pokazale variabilnost v sestavi vzorcev, povezano predvsem z uporabljeno surovino in razlikami v postopkih izdelave. V mikrobioti so prevladovale mlečnokislinske bakterije. Bakterij rodu Salmonella in vrste Listeria monocytogenes nismo potrdili, vrednosti Escherichia coli in koagulaza pozitivnih stafilokokov pa so bile pod uporabljenimi mejnimi vrednostmi. Pri laboratorijsko zorenih vzorcih so bili različni pogoji zorenja povezani z razlikami v mikrobioloških in senzoričnih lastnostih. Najvišjo senzorično kakovost je dosegel vzorec, zoren pri 6,5 °C, vendar zaradi omejenega števila vzorcev optimalne temperature zorenja ni mogoče določiti. Senzorična analiza je pokazala skupne značilnosti sirnekov, predvsem kislo-slan okus, pikantnost in značilno konsistenco. Rezultati predstavljajo izhodišče za nadaljnje raziskave, podrobnejšo opredelitev tehnološkega postopka in morebitno poenotenje izdelave solčavskega sirneka. Solčavski sirnek is a traditional fermented dairy product from the Solčava region whose production technology has not yet been systematically described in detail. The aim of this master's thesis was to describe the technological process of solčavski sirnek production and to evaluate its chemical, microbiological and sensory characteristics. Four farms were visited, their production practices were documented, and a basic technological flow chart was developed based on the collected information. Sirnek samples obtained from the farms and samples ripened under different laboratory conditions were analysed. Chemical analyses revealed considerable variability among the samples, mainly associated with differences in the raw material and production practices. Lactic acid bacteria represented the predominant microbial group. Salmonella spp. and Listeria monocytogenes were not confirmed in the analysed samples, while the counts of Escherichia coli and coagulase-positive staphylococci were below the applied microbiological limits. Different ripening conditions of the laboratory-ripened samples were associated with differences in their microbiological and sensory characteristics. The highest sensory quality was achieved by the sample ripened at 6.5 °C; however, due to the limited number of samples, the optimal ripening temperature could not be determined. Sensory evaluation revealed several common characteristics of solčavski sirnek, particularly a sour-salty taste, pungency and a characteristic consistency. The results provide a basis for further research, a more detailed definition of the technological process and the potential standardization of solčavski sirnek production. solčavski sirnek fermentirani mlečni izdelki tradicionalni mlečni izdelki kemijska sestava mikrobiologija senzorična analiza zorenje solčavski sirnek fermented dairy products traditional dairy products chemical composition microbiology sensory analysis ripening true false false [V. Tišler] Slovenski jezik Angleški jezik Magistrsko delo/naloga 2026-09-23 07:17:47 2026-09-23 07:17:51 2026-09-24 04:25:10 0000-00-00 00:00:00 2026 0 0 0000-00-00 NiDoloceno NiDoloceno NiDoloceno 0000-00-00 0000-00-00 0000-00-00 637.356:543.2/.9:579.67 290904 292131843 63262.pdf 63262.pdf 1 929B456E95016801EA48FD2241034379 1ada7612b8d16e1057fade36644a889ed227115c8d510e93bbff32d8c5a16c5e 0e58536b-b70e-11f1-8bc5-0050569b8976 https://repozitorij.uni-lj.si/Dokument.php?lang=slv&id=248604 Biotehniška fakulteta 0 0 0