MONITORING THE QUALITY OF MILK FOR THE PRODUCTION OF FRESH CHEESE

Zadatak ovog završnog rada bio je praćenje kvalitete mlijeka za proizvodnju svježeg sira tijekom određenog vremenskog razdoblja, u 10 različitih uzoraka mlijeka. Na temelju provedene analize određivala se količina laktoze, masti, proteina i suhe tvari u mlijeku, te njihov udio nakon procesa fermentacije i koagulacije mlijeka u svježi sir. Za postizanje vrhunske kvalitete mlijeka najbitniji faktori su pravilna ishrana životinja kvalitetnim krmivom koje doprinosi željenoj kakvoći mlijeka, čistoća opreme tijekom mužnje, što kraći transport mlijeka i na kraju pravilna termička obrada. Kvalitetnim mlijekom dobiva se vrhunsku kvalitetu svježeg sira koja se potvrđuje njegovim randmanom, te samim izgledom gotovog proizvoda i zadovoljstvom potrošača.The main goal of this final work was testing the quality of milk that is used to produce fresh cheese. Milk was analyzed during a certain time period in ten different samples. Based on conducted analysis, we determined the amount of lactose, fat, protein and dry matter in milk, and their share after the fermentation process and coagulation of milk in fresh cheese. To achieve the top quality of milk, the most important factors are proper feeding of animals, purity of equipment used for milking, the shortest possible transport of milk and proper thermal treatment. With quality milk we get the top quality fresh cheese which is confirmed by its yield, and also with the appearance of finished product and consumer satisfactio