Production of dairy products at Lenđel family farm

Cilj ovog završnog rada bilo je prikazati obiteljsko poljoprivredno gospodarstvo Lenđel, te opisati proizvodnju i tehnološke procese proizvodnje sira i fermentiranih mliječnih proizvoda na ovom gospodarstvu. U radu su opisane osnovne karakteristike mlijeka kao sirovine za proizvodnju mliječnih proizvoda, te generalni postulati sirarske proizvodnje i proizvodnje fermentiranih mliječnih napitaka. Također su detaljno navedeni i opisani tehnološki procesi proizvodnje svježeg sira, sira trapista, kuhanog sira, škripavca, krem sira, sira parenjice, jogurta/voćnog jogurta, grčkog jogurta i kiselog vrhnja.The aim of the bachelor thesis was to describe the Lenđel family farm together with the production and technological processes of cheese and fermented dairy products making at this farm. In the thesis, the basic characteristics of milk as a basis for the production of dairy products, together with the general postulate of cheese technology are described. Additionally, the technological processes of quark, Trappist cheese, cooked cheese, Škripavac cheese, cream cheese, Parenjica cheese, yoghurt/fruit yoghurt, Greek yoghurt and sour cream production that are produced on this family farm are described in detail