#: locale=en
## Action
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### URL
WebFrame_FE0DEE79_DC47_46A9_41DE_3447EB0E286C.url = https://tours.virtuelneture.net/mlekara-virtuelna-tura/
WebFrame_3D91CE1A_286B_E1F8_41C0_ACF356D313BF.url = https://tours.virtuelneture.net/quiz-m3-k4/
WebFrame_AB6F3FA8_900B_8C4E_41D8_B77D141DA24E.url = https://tours.virtuelneture.net/quiz-m5-k3/
WebFrame_132B96A5_B1DF_5263_41D4_DAD6585CB779.url = https://tours.virtuelneture.net/quiz-m5-k7/
LinkBehaviour_C5F32EE4_F568_CD84_4199_1403E275E08F.source = https://tours.virtuelneture.net/virtuelna-mlekara-modul-1/
LinkBehaviour_C4285C50_F55B_CC9E_41CE_77FC6551F2FA.source = https://tours.virtuelneture.net/virtuelna-mlekara-modul-10/
LinkBehaviour_C5AAB1C5_F569_5787_41B0_73737A4C41DC.source = https://tours.virtuelneture.net/virtuelna-mlekara-modul-2/
LinkBehaviour_DA651148_F559_D48E_41E1_D3CE5F77371C.source = https://tours.virtuelneture.net/virtuelna-mlekara-modul-3/
LinkBehaviour_DAE06853_F559_D483_41E5_60F2ED94DA24.source = https://tours.virtuelneture.net/virtuelna-mlekara-modul-4/
LinkBehaviour_DABB241E_F559_5C82_41EE_5E932F409EF1.source = https://tours.virtuelneture.net/virtuelna-mlekara-modul-5/
LinkBehaviour_C5714CD2_F559_4D82_41E4_68EBA77EC9B1.source = https://tours.virtuelneture.net/virtuelna-mlekara-modul-6/
LinkBehaviour_C5F5FAFD_F558_F586_41E4_5EF416351BAA.source = https://tours.virtuelneture.net/virtuelna-mlekara-modul-7/
LinkBehaviour_C5B9A5B2_F558_BF82_41D5_56809C73E98D.source = https://tours.virtuelneture.net/virtuelna-mlekara-modul-8/
LinkBehaviour_C58F9323_F55B_7482_41E9_6F300AD1116B.source = https://tours.virtuelneture.net/virtuelna-mlekara-modul-9/
## E-Learning
### Question Screen
quizQuestion_4AB9DBE6_54E3_0E5D_41D1_DDC0744CEDB6.ok = OK
### Report Screen
quizScore_4ABFCBE6_54E3_0E5D_41B9_18FA900E0C82.title = - SCORE -
quizScore_4ABFCBE6_54E3_0E5D_41B9_18FA900E0C82.completion = Completed
quizScore_4ABFCBE6_54E3_0E5D_41B9_18FA900E0C82.questionsCorrect = Correct
quizScore_4ABFCBE6_54E3_0E5D_41B9_18FA900E0C82.downloadCSV = Download .csv
quizScore_4ABFCBE6_54E3_0E5D_41B9_18FA900E0C82.questionsIncorrect = Incorrect
quizScore_4ABFCBE6_54E3_0E5D_41B9_18FA900E0C82.items = Items Found
quizScore_4ABFCBE6_54E3_0E5D_41B9_18FA900E0C82.questions = Questions
quizScore_4ABFCBE6_54E3_0E5D_41B9_18FA900E0C82.repeat = Repeat
quizScore_4ABFCBE6_54E3_0E5D_41B9_18FA900E0C82.submitToLMS = Submit
quizScore_4ABFCBE6_54E3_0E5D_41B9_18FA900E0C82.elapsedTime = Time
### Score Name
score2.label = CIP
score9.label = Fermentacija M7K01
score8.label = Kancelarija M10K5
score7.label = Kancelarija Modul 10
score6.label = Kancelarija Modul 8
score1.label = Laboratorija
score4.label = Pasterizacija
score3.label = Prijem Mleka
score5.label = Sirana
### Timeout Screen
quizTimeout_4AB9DBE6_54E3_0E5D_41B9_55D8D7125E44.title = - TIMEOUT -
quizTimeout_4AB9DBE6_54E3_0E5D_41B9_55D8D7125E44.repeat = Repeat
quizTimeout_4AB9DBE6_54E3_0E5D_41B9_55D8D7125E44.score = View Score
## Hotspot
### Text
QuadHotspotPanoramaOverlayTextImage_D491609C_737A_C242_41D9_CA50CD65F5D1.text = 20°C
QuadHotspotPanoramaOverlayTextImage_D17CDC22_901E_8C42_41E0_4E4BBA5B7E94.text = 20°C
QuadHotspotPanoramaOverlayTextImage_D17C4C22_901E_8C42_41DF_115ABC381184.text = 35°C
QuadHotspotPanoramaOverlayTextImage_D491109C_737A_C242_41DA_A11671B7BE68.text = 35°C
QuadHotspotPanoramaOverlayTextImage_D491B09D_737A_C242_41D2_6D04CA8341C5.text = 43°C
QuadHotspotPanoramaOverlayTextImage_D1639C23_901E_8C42_41CA_EB1296A5ADA1.text = 43°C
QuadHotspotPanoramaOverlayTextImage_D491709E_737A_C27E_41A5_A81B8D221123.text = 45°C
QuadHotspotPanoramaOverlayTextImage_D17C5C23_901E_8C42_41C8_EAB8A122AACD.text = 45°C
QuadHotspotPanoramaOverlayTextImage_D4EDE09B_737A_C246_41DB_87B2675B6B8E.text = 4°C
QuadHotspotPanoramaOverlayTextImage_D17C2C22_901E_8C42_41D0_23B79BAB7884.text = 4°C
QuadHotspotPanoramaOverlayTextImage_D491809E_737A_C27E_41D5_5D0B32BD75B8.text = 55°C
QuadHotspotPanoramaOverlayTextImage_D163BC23_901E_8C42_41D1_D13A0C3DDF35.text = 55°C
QuadHotspotPanoramaOverlayTextImage_D17C7C24_901E_8C46_41DF_05AF293B6960.text = 65°C
QuadHotspotPanoramaOverlayTextImage_D491609F_737A_C27E_41D5_83880C26B486.text = 65°C
QuadHotspotPanoramaOverlayTextImage_D163CC24_901E_8C46_41D9_75A24EC364C8.text = 72°C
QuadHotspotPanoramaOverlayTextImage_D491B09F_737A_C27E_41D2_A0B49561827E.text = 72°C
QuadHotspotPanoramaOverlayTextImage_D163AC25_901E_8C46_41D6_98FFC94CACFA.text = 85°C
QuadHotspotPanoramaOverlayTextImage_D491409F_737A_C27E_41D6_E347F50CB9A2.text = 85°C
QuadHotspotPanoramaOverlayTextImage_D49190A0_737A_C242_41A0_6216F0E9E93B.text = 90°C
QuadHotspotPanoramaOverlayTextImage_D1631C25_901E_8C46_41C3_D8EB8943323B.text = 90°C
HotspotPanoramaOverlayTextImage_9B4639D1_B816_A72B_41E0_38D1CA93EF7C.text = Dobrošli u virtuelnu mlekaru! \
\
Da započnete kurs, uvećajte ovaj ekran klikom na njega.
HotspotPanoramaOverlayTextImage_04145A11_9019_945E_41DD_9DA6FAD680D1.text = Dodaj CaCl2 i sirilo i uključi štopericu
HotspotPanoramaOverlayTextImage_189C760A_9019_7C42_41CD_6F50D331E052.text = Dodaj starter kulturu
HotspotPanoramaOverlayTextImage_0C337BC0_67FF_A938_41D0_93FD4BBB4DFC.text = Idi u laboratoriju
HotspotPanoramaOverlayTextImage_C70A282C_B059_BE61_41DD_EAFC276BCB7D.text = Izmeri masu jedne kriške
HotspotPanoramaOverlayTextImage_27A7F1E4_9006_F7C6_41D4_3FD0E919C21C.text = Mešanje gruša
HotspotPanoramaOverlayTextImage_288B3A8B_6703_AB48_41C4_D07CC7D4BBD4.text = Opis proizvoda i tehnološkog postupka proizvodnje „Izvrsne kriške“
HotspotPanoramaOverlayTextImage_B0365B0D_AFF6_F69A_41DE_48DF9C29B35B.text = Otvori jednu od kutija i izvrši potrebna merenja
HotspotPanoramaOverlayTextImage_1A66A4E0_72EA_C3C2_41B5_5200E6B177B0.text = PREDATO!
HotspotPanoramaOverlayTextImage_1EFBC2E8_72E7_47C2_41BD_9A94B2285297.text = Pređi na obradu mleka
HotspotPanoramaOverlayTextImage_5661320D_6315_95D6_41CE_E3CF947CD989.text = Quest
HotspotPanoramaOverlayTextImage_27BCC13D_9006_F446_41CA_9B7682B786B6.text = Sečenje sirnog gela
QuadHotspotPanoramaOverlayTextImage_D163BC24_901E_8C46_41BA_32819D0DBECD.text = Trenutna temperatura mleka je 35°C.
QuadHotspotPanoramaOverlayTextImage_8C358FF8_900A_8BCE_41B0_36541B8DE8D7.text = Trenutna temperatura mleka je 4°C.
QuadHotspotPanoramaOverlayTextImage_D491B0A0_737A_C242_41D1_A055B6FB7A7C.text = Trenutna temperatura mleka je 72°C.
HotspotPanoramaOverlayTextImage_219AFDA8_671F_A948_41CC_C073D2D362ED.text = Vodič za procenu i računanje randmana
HotspotPanoramaOverlayTextImage_B2E93641_FFAD_9ADC_41DF_7F6CFF4E140F.text = Završio/la si modul 5: \
"Proizvodnja belog sira u salamuri" \
\
Klikni ovde i pogledaj sve module.
### Tooltip
HotspotMapOverlayArea_6771D2BF_596D_5416_41AC_DA2D2BB4F602.toolTip = CIP prostorija
HotspotMapOverlayArea_65B4445D_596D_7C1A_41C4_0D99A62B49BA.toolTip = Dezobarijera
HotspotMapOverlayArea_062A798E_9A90_E18A_41C3_5BDB41A391CE.toolTip = Dnevno skladište ambalaže za pakovanje sira
HotspotMapOverlayArea_649132FB_5965_D41F_41B7_733D68FAB71D.toolTip = Fermentisani proizvodi
HotspotMapOverlayArea_66A766DA_5965_5C1E_41D0_A979B6B60604.toolTip = Hodnik
HotspotMapOverlayArea_61FE977A_5967_DC1E_41C1_423AAD06C6CE.toolTip = Kuhinja
HotspotMapOverlayArea_61DFA924_5967_D429_41D0_F16CE718BBDA.toolTip = Laboratorija
HotspotMapOverlayArea_62900214_597D_57E9_41D3_58755E0874FD.toolTip = Lobi - početak
HotspotMapOverlayArea_65E4D17C_596C_F419_4170_A2DC572CE81C.toolTip = Pasterizacija
HotspotMapOverlayArea_6099608C_596F_34FA_41AC_D13B43455AAC.toolTip = Prijem mleka
HotspotMapOverlayArea_40252817_0DAB_1EF8_418B_D93EA72F07B5.toolTip = Prijem mleka
HotspotMapOverlayArea_B6D0E0F8_A59F_5DC7_41B1_D98ECD630693.toolTip = Prostorija za pakovanje zrelog sira
HotspotMapOverlayArea_66254BBC_5967_F41A_4178_E88CAFD28249.toolTip = Prostorija za pranje delova opreme
HotspotMapOverlayArea_657B4BB4_5967_342A_41A3_FC4774982D51.toolTip = Prostorija za zrenje sira
HotspotMapOverlayArea_66EFA903_5965_55EF_41D0_6675145ABD8B.toolTip = Sirana
HotspotMapOverlayArea_1D86230E_58FD_35F9_4198_842F85E1AA43.toolTip = Sirana
HotspotMapOverlayArea_A2EFFCF5_B5C0_9A3E_41B3_BD89669C9381.toolTip = Skladište gotovih fermentisanih proizvoda
HotspotMapOverlayArea_051E6DFE_9A93_E18A_41E1_CFB0AC89FF5A.toolTip = Skladište gotovog proizvoda
HotspotMapOverlayArea_60A31152_5963_3469_41CB_51E58231F045.toolTip = Svlačionica
HotspotMapOverlayArea_60570F53_5964_EC6E_41B9_D7B8D503715A.toolTip = Tehnolog
HotspotMapOverlayArea_55516FF4_4765_5AFC_41CA_380C3CF6CF83.toolTip = Termo komora za fermentaciju
HotspotMapOverlayArea_6153BA7B_5965_541E_41B3_920FAEEE7FA1.toolTip = Toalet
HotspotMapOverlayArea_61D72843_5967_D46E_41D1_887DC4A0C39C.toolTip = Veterinarski inspektor
## Media
### Audio
audiores_24BFD20D_5FE3_D7FB_41C3_F92DB335B0B0.url = media/audio_38511B97_5FEC_F417_41C6_7B8792398765_en.mp3
audiores_470353C1_6E71_FF08_41B8_6942CDC2329C.url = media/audio_46AE19F7_6E71_AB08_41C9_E802A4F5946C_en.mp3
audiores_5C25A552_069A_8E34_416E_0A84500E2E04.url = media/audio_4963EBD1_068A_FA34_419C_380C762E6553_en.mp3
audiores_9AC3FBA4_829A_32BB_41DD_84862A6F7F0A.url = media/audio_979022F6_8296_1286_41DB_12C3C038337D_en.mp3
audiores_DF84218E_FABB_F790_41E2_682EE8B6F104.url = media/audio_D9C75687_FAB8_3D90_41D7_2A6C20D5B010_en.mp3
audiores_D861D8FD_FAB8_1570_41D9_D04DB4232D41.url = media/audio_DB0519D8_FAB8_77B0_41A9_68967013DC47_en.mp3
audiores_DF8411FA_FABB_F770_41E4_A7DB48FFAEDA.url = media/audio_DD9AF8D4_FAB8_75B0_41C3_A6CCA3619C7F_en.mp3
audiores_F6F96760_C1BB_AD04_41E4_BB6CF82DB7D0.url = media/audio_ED0013E3_C1EB_A50B_41BF_C8A3AC8CDB13_en.mp3
### Audio Subtitles
### Floorplan
### Image
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imlevel_9C6C02A3_8580_2C91_41D8_808DB17B93A1.url = media/panorama_EE543A41_735E_C6C2_41D9_3B2B7E9CE98F_HS_wouw3h4s_en.webp
### Title
map_1CE48509_58E3_5DFA_41A0_5F7919C23C82.label = Aerial5
panorama_B2EAC63F_FFAD_9AA4_418F_A53F6CD3B118.label = Lobby Modul 5
panorama_9B4429D0_B816_A729_41C9_27177496D781.label = Lobby Modul 5
panorama_45C0391D_6240_D9C0_41D5_6E729AFBFD41.label = M5K1 - Kancelarija Tehnologa
panorama_7417462C_670E_7B4F_41D5_44CCB565F7D0.label = M5K2 Lab
panorama_EE543A41_735E_C6C2_41D9_3B2B7E9CE98F.label = M5K3 Pasterizacija
panorama_1775FDE1_9019_8FFE_41AC_FAE39296C5F2.label = M5K4 Sirana
panorama_E6D470DB_9AB1_1F8A_41DD_E4A9BBA67E36.label = M5K5 Prostorija za zrenje
panorama_9F0EF110_8D39_56E5_41C5_FC86128613A5.label = M5K6 Pakovanje
panorama_78E2C389_671E_7948_41C8_E7D6F0D134A9.label = M5K7 - Kancelarija Tehnologa
video_262A3A43_900B_94C2_41B8_2422C035706C.label = Modul_05_Scene_01
video_26234832_9009_9442_41D5_1149F1EFC26A.label = Modul_05_Scene_02
### Video
videolevel_8A1D0EBA_FFEE_EBB8_41EE_C0CF253654E7.url = media/video_26234832_9009_9442_41D5_1149F1EFC26A_en.m3u8
videolevel_4196CF31_9009_8C5E_41B7_679534B91EDD.url = media/video_26234832_9009_9442_41D5_1149F1EFC26A_en.mp4
videolevel_4196CF31_9009_8C5E_41B7_679534B91EDD.posterURL = media/video_26234832_9009_9442_41D5_1149F1EFC26A_poster_en.jpg
videolevel_8A1D0EBA_FFEE_EBB8_41EE_C0CF253654E7.posterURL = media/video_26234832_9009_9442_41D5_1149F1EFC26A_poster_en.jpg
videolevel_8AA8D5BD_FFEE_B9B9_41D8_5707BC9E351C.url = media/video_262A3A43_900B_94C2_41B8_2422C035706C_en.m3u8
videolevel_4145E7EB_9009_7BC2_41B0_9C5FD0CAAA45.url = media/video_262A3A43_900B_94C2_41B8_2422C035706C_en.mp4
videolevel_4145E7EB_9009_7BC2_41B0_9C5FD0CAAA45.posterURL = media/video_262A3A43_900B_94C2_41B8_2422C035706C_poster_en.jpg
videolevel_8AA8D5BD_FFEE_B9B9_41D8_5707BC9E351C.posterURL = media/video_262A3A43_900B_94C2_41B8_2422C035706C_poster_en.jpg
### Video Subtitles
## Skin
### Button
Button_842BBCD7_9BB0_E79A_41DD_315E52E220F4.label = 0,76
Button_842B4CD8_9BB0_E796_41E1_4D2EF07B889A.label = 0,76
Button_8435ACD8_9BB0_E796_41C1_D5A2CD463F44.label = 0,95
Button_DC4B8226_6903_BB78_41CA_EB7654BC09C9.label = 1 kesica
Button_21CB9FFB_6C0A_7097_41CA_51424BCD524E.label = 1 kesica
Button_DC5F3325_6903_B978_41D7_208303A386C9.label = 10 %
Button_1D7D88ED_6C06_70B2_41D3_213292DFC94A.label = 100 g
Button_DC3D912D_6903_B948_41B5_0E12FCC71541.label = 100 g
Button_2989514B_6C0A_51F7_41D5_4B03277126EB.label = 1000 L
Button_CC571BD5_6906_A8D8_41CA_FE1208EF6504.label = 1000 L
Button_DC5D1326_6903_B978_41D9_E49D24E83E79.label = 18 %
Button_203C6F33_6C0A_7197_41A1_A08062626748.label = 2 kesice
Button_E5831B53_6C0F_B196_41D6_CF7CB6BAA2CF.label = 20 g
Button_86E8DD0B_9B91_268A_41C1_14CFAD9E935B.label = 20%
Button_86E65D0E_9B91_268A_41E0_4A96164D02D3.label = 20%
Button_DC3BF12E_6903_B948_41D9_38C5E92EF72E.label = 200 g
Button_1D7B88EE_6C06_708E_41A7_658432C2DAC1.label = 200 g
Button_CC3E5A9E_6906_AB4B_41D1_1980E2B15CDC.label = 2000 L
Button_86E68D0D_9B91_268E_41AD_9387EECB3857.label = 24%
Button_294A28A3_6C7E_D0B7_419E_0D554FF78E4C.label = 26 %
Button_DC5F6326_6903_B978_41CF_C63A82759DB4.label = 26 %
Button_1D7F38EE_6C06_708E_41A8_854A3E836B35.label = 300 g
Button_DC3DC12E_6903_B948_41C1_5033452A00EE.label = 300 g
Button_DC2B602D_6903_B748_41A9_F555D9FE7A49.label = 40 g
Button_E5806B53_6C0F_B196_41D7_1862F44B6491.label = 40 g
Button_C3B89FA4_6901_A978_41D0_944AF5556CEB.label = 500 L
Button_DC2D702E_6903_B748_41C6_CE994CA6E4CC.label = 60 g
Button_E5803B54_6C0F_B192_41C7_F352E7F2B7DA.label = 60 g
Button_8480292C_BF9C_AE81_41CF_94683C869F43.label = Analiza opasnosti
Button_52E8E720_F0C4_AD75_41D9_C596600186F8.label = Aspekti i uticaji na životnu sredinu
Button_19203391_BEB5_6182_41E6_BC765BE8A91D.label = Code of hygienic practice for milk and milk products (CAC-RPC 57–2004)
Button_E021AC86_B04B_B396_41E4_4B6C9D2BD9EB.label = DA
Button_E017BD8D_B04B_4D9A_41E1_1B147B2B4B40.label = DA
Button_F799CD15_B07A_F28A_41CC_F252380EDB88.label = DA
Button_1CD456A5_B1DF_5263_41D1_97F782CECA12.label = Deklaracija je sačuvana
Button_21048E39_BEB4_A282_41AC_B28523DEA72D.label = Deklaracija proizvoda
Button_1E1362C1_BE8B_A383_41E0_CD4E7AA4ED9F.label = General prinicples of food hygiene
Button_AB6FBFA9_900B_8C4E_41D6_27D115336410.label = Gotovo, idi dalje.
Button_8D62C534_BF97_E682_41CB_D530C13466D8.label = Homogenizacija, procedura
Button_926C6635_8D68_FB2F_41C0_01C38C355926.label = IDI DALJE
Button_918401BE_8D59_391D_41B7_F78366A1F119.label = IDI DALJE
Button_2F2EC4C9_B1CF_B623_41D5_970DA4E40B54.label = Idi u kancelariju tehnologa
Button_CD20B28E_9B71_238A_41CA_4FEEC4793111.label = Idi u komoru za zrenje sireva
Button_D39A52E2_B03F_F3E1_41AF_0CC8C1FBB5CA.label = Idi u prostoriju za pakovanje sireva
Button_D7F1395E_F579_F48A_41D4_0FFB3799DFBE.label = Interna specifikacija proizvoda Sitan sir
Button_D70A782A_F579_F48A_41B6_0CCC29504EDB.label = Interna specifikacija proizvoda, jogurt 1%mm
Button_817D4E24_BF9B_A281_41CB_9FAE1E66DAD7.label = Inventar i emisioni faktor
Button_35119F0A_B056_B221_41D6_F19CCC68CFFD.label = Izmeri krišku sira
Button_7C09BF09_F044_5EF4_41DB_340E38F3269F.label = Izračunavanje ugljeničnog otiska belog sira
Button_D4EB922E_F55B_54B7_41CA_C8D5CEC18647.label = Kritične kontrolne tačke
Button_38DCA6B2_263E_987F_41BD_DBE18B95C8DE.label = Modul 1 - Higijena pogona i opreme
Button_78614637_6DF7_9908_41DB_5371629B16F5.label = Modul 1 - Higijena pogona i opreme
Button_C48883E1_F579_FBBB_41E5_D82BEE3BC44B.label = Modul 1 - Higijena pogona i opreme
Button_B87AFB52_9BE3_AC46_41D0_C2788516CDD2.label = Modul 1 - Literatura
Button_7BCFDC2F_6E13_6918_41BD_8A501303C105.label = Modul 10 - Analiza životnog ciklusa proizvoda od mleka
Button_C48263EB_F579_FB8F_41D3_EE3EC2639AB6.label = Modul 10 - Analiza životnog ciklusa proizvoda od mleka
Button_342BC52C_0071_6F30_411D_1757E42D6740.label = Modul 10 - Analiza životnog ciklusa proizvoda od mleka
Button_A29037A5_BFB4_A183_41E4_A99FAE6D1AA2.label = Modul 10 - Literatura
Button_F5176D6B_E628_C8CF_41D2_515980D0B372.label = Modul 2 - Literatura
Button_78A9136D_6E11_7F19_41D1_FE693D15D06E.label = Modul 2 - Prijemna kontrola sirovog mleka
Button_783A0BCF_6E10_AF18_41D8_9B41BA2B6597.label = Modul 2 - Prijemna kontrola sirovog mleka
Button_C48633E3_F579_FBBF_41CC_C5B8D3A69B44.label = Modul 2 - Prijemna kontrola sirovog mleka
Button_A068AA5D_BFB7_6283_41D2_C553520D2E04.label = Modul 3 - Literatura
Button_7BAD8779_6E13_67F8_41D9_ECAB4F65EAA1.label = Modul 3 - Proizvodnja pasterizovanog mleka
Button_C487A3E4_F579_FBB9_41EA_1F77B7503E51.label = Modul 3 - Proizvodnja pasterizovanog mleka
Button_783FD780_6E30_E707_41C1_AF40907552A1.label = Modul 3 - Proizvodnja pasterizovanog mleka
Button_A20D5227_BFB4_A28F_41E1_97E5CDACDF58.label = Modul 4 - Literatura
Button_C487D3E5_F579_FBBB_41C7_EF6EFA99D86D.label = Modul 4 - Proizvodnja fermentisanih proizvoda od mleka
Button_AB323472_2D49_C3CD_4151_BB7EC4E92765.label = Modul 4 - Proizvodnja fermentisanih proizvoda od mleka
Button_7BAAD539_6E13_7B78_41B5_3E000DA699B4.label = Modul 4 - Proizvodnja fermentisanih proizvoda od mleka
Button_A20D9F47_BFB4_A28E_41B4_8B3CAAB01A9E.label = Modul 5 - Literatura
Button_7BAA6351_6E13_7F08_41C7_E3D6540F22F2.label = Modul 5 - Proizvodnja belog sira u salamuri
Button_C484A3E6_F579_FBB9_41C8_0729E7C29E25.label = Modul 5 - Proizvodnja belog sira u salamuri
Button_9993D83B_B80B_A55F_41BC_BC12DA23B8EF.label = Modul 5 - Proizvodnja belog sira u salamuri
Button_99AD8D7B_B80D_BFDF_41DC_86BDA88501D3.label = Modul 6 - Izrada HACCP plana za proizvode od mleka
Button_C48423E7_F579_FB87_41BB_EFB928BEC80B.label = Modul 6 - Izrada HACCP plana za proizvode od mleka
Button_7BAB6161_6E13_7B08_41A3_17A1D5382F5D.label = Modul 6 - Izrada HACCP plana za proizvode od mleka
Button_A23D0D95_BFB4_A182_41D2_DECCD54EDD65.label = Modul 6 - Literatura
Button_7BA80F81_6E13_6709_4175_AFE69CCE4FA6.label = Modul 7 - Kontrola bezbednosti i kvaliteta proizvoda od mleka
Button_2EDB8024_0072_A530_4147_29048352DE88.label = Modul 7 - Kontrola bezbednosti i kvaliteta proizvoda od mleka
Button_C485A3E8_F579_FB89_41C4_79D1B611E485.label = Modul 7 - Kontrola bezbednosti i kvaliteta proizvoda od mleka
Button_A227ABFC_BFB4_A182_41D7_EA29C5F68A83.label = Modul 7 - Literatura
Button_2DF0BD84_0071_5FF0_412E_0AEB5C8BD0A0.label = Modul 8 - Sistem sledljivosti za mleko i proizvode od mleka
Button_C48533E9_F579_FB8B_41D7_B699F8668D54.label = Modul 8 - Sistem sledljivosti za mleko i proizvode od mleka
Button_78277697_6E30_9908_41D2_E6C74BA653E4.label = Modul 8 - Sistem sledljivosti za mleko i proizvode od mleka
Button_C48283EA_F579_FB89_41DD_6DA2331FE965.label = Modul 9 - Analiza aspekata i uticaja prerade mleka na životnu sredinu
Button_7BDF9631_0B20_3010_4188_7AAF318E9791.label = Modul 9 - Analiza aspekata i uticaja prerade mleka na životnu sredinu
Button_7BA9DDE1_6E13_6B09_41C5_7B7325BFADC7.label = Modul 9 - Analiza aspekata i uticaja prerade mleka na životnu sredinu
Button_A22B98FA_BFB4_AF86_41D2_760C77D8FD6F.label = Modul 9 - Literatura
Button_1E050221_BE8B_A282_41DA_818398E1E608.label = Monitoring i korektivne mere
Button_FCD7B564_B04F_B28A_41CA_15F53F5184F9.label = NE
Button_E017BD8D_B04B_4D9A_41E0_CB3A61229283.label = NE
Button_E0216C86_B04B_B396_41B7_48C319B3C46A.label = NE
Button_C892131A_B049_D221_41DA_3127D4AE70D5.label = Na deklaraciji mora da piše da je masa sira 195 g
Button_C8A47262_B077_52E1_41C4_1FB0420804F7.label = Na deklaraciji može da piše da je masa sira 200 g
Button_3512DF0B_B056_B227_41CB_43E41372A3FE.label = Obavi merenja
Button_F077CEA5_B039_CF95_41B2_0B4E1ACAFD7F.label = Obavi merenja
Button_1E35E18A_BE8B_A181_41D0_612EF882E076.label = Određivanje kritičnih kontrolnih tačaka
Button_173FFCF1_BE8D_6782_41E1_B2649E4114B4.label = Opis proizvoda
Button_846CB01C_BF9D_5E81_41E0_6F0165C7BDC4.label = Opis proizvoda i tehnološkog postupka proizvodnje izvrsne kriške
Button_521845E8_F0C4_ACF5_41DB_113B3600A494.label = Osnove Standarda ISO 14001
Button_7C257DC1_F044_5D75_41CD_82F64A72DD85.label = Osnove ocene životnog ciklusa proizvoda
Button_520944E0_F0C4_ACF5_41AA_ABB7B349F4AC.label = Osnovni pojmovi
Button_7BDF5C89_F044_63F5_41E3_255A9CC41413.label = Osnovni pojmovi
Button_C9E94EA1_B079_F263_41D8_3A4897F97675.label = Otvori Pravilnik o kvalitetu proizvoda
Button_DB94AA4E_9B9F_228A_41DE_4EB1BD39801B.label = POGLEDAJ LISTU RAZLOGA
Button_A753D037_9BB7_1E9A_41C2_116FCBAAF031.label = POGLEDAJ LISTU RAZLOGA
Button_DBC6D976_9B9F_2E9A_41D4_D2BAB84410C6.label = POGLEDAJ LISTU RAZLOGA
Button_A77E892E_9BB0_EE8A_41DB_E469025EADE9.label = POGLEDAJ LISTU RAZLOGA
Button_A67AC6F5_9BB3_239E_41E1_92C8632FB7CF.label = POGLEDAJ LISTU RAZLOGA
Button_B09CE6A6_9B93_23BA_41DD_1738A230EE84.label = POGLEDAJ LISTU RAZLOGA
Button_A4051180_900B_943E_41C9_630946AEC34C.label = POKUŠAJ PONOVO
Button_EAFAC112_6C06_5196_41D9_D11D2BCB41CE.label = POKUŠAJ PONOVO
Button_41CD8742_6C1E_B1F6_41A2_515DE5164167.label = POKUŠAJ PONOVO
Button_84C4B220_9B91_22B6_41B5_7EA85A231F9F.label = POKUŠAJ PONOVO
Button_EDE4AB22_6C0E_B1B6_41C3_898FD295D892.label = POKUŠAJ PONOVO
Button_CFD2F926_9B97_6EBA_4178_A3A1A9B59D3E.label = POKUŠAJ PONOVO
Button_351FEFCA_B04B_D221_41BB_E4A42F36C897.label = POKUŠAJ PONOVO
Button_ECD5289F_737A_C27E_41A9_3A5DC730C4E0.label = POKUŠAJ PONOVO
Button_112C908C_6C0E_4F72_41CF_243594A7CEBF.label = POKUŠAJ PONOVO
Button_FF751A15_B049_56B5_41CB_1EF210A831E5.label = POKUŠAJ PONOVO
Button_E586AE83_6C06_7377_41C4_84DFC4B1D093.label = POKUŠAJ PONOVO
Button_210690E6_6C1A_50BE_41C3_0EE8EAA961F3.label = POKUŠAJ PONOVO
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Button_210650E6_6C1A_50BE_41BF_B22121AC4B2A.label = POKUŠAJ PONOVO
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Button_8D0C442B_BF97_E686_41DF_D0907DAFAF36.label = Uputstvo za prisustvo alkalne fosfaze u pasterizovanom mleku
Button_C367A20A_BE8C_A281_41CE_DDA1A89DFF20.label = Uputstvo za proizvodnju sira
Button_D7CF0A81_F579_F476_41EB_675F6B860A52.label = Uputstvo za senzorno ocenjivanje kvaliteta Jogurta
Button_BE843510_9BE0_E5C1_41DA_638DE727B122.label = Uputstvo za upotrebu ATP aparata
Button_D64390FD_F558_D590_4185_A9FBB72CBD1C.label = Uzorkovanje i analiza gotovih proizvoda
Button_1E8211F9_BE8C_A182_41DD_1F224C38814F.label = Verifikacija
Button_859F8283_BF9D_6386_41C3_C40660262236.label = Vodič o vrstama fermentisanih mlečnih proizvoda
Button_DCB43093_BFBD_5F87_41DF_7DF9EBF7FF97.label = Vodič za fermentaciju i završne operacije
Button_DB7D928B_BFBD_6387_4196_E24AB8D48BD0.label = Vodič za homogenizaciju i termički tretman mleka
Button_C3532002_BE8C_BE81_41BC_436C44207A62.label = Vodič za procenu i računanje randmana
Button_E19AE76B_BFBD_6287_41D4_2A10AACD932C.label = Vodič za proizvodnju fermentisanih mlečnih proizvoda
Button_8D460684_BF97_E381_41E3_06216055466D.label = Vodič za proizvodnju pasterizovanog mleka
Button_E10FC504_BFBD_6682_41A7_690FF9F27149.label = Vodič za standardizaciju SMBM-proteina mleka
Button_E1EDF64B_BFBD_6287_41E3_25AD15AA7205.label = Vodič za standardizaciju mlečne masti mleka
Button_DB57C19B_BFBD_6187_41D6_C851591DD1FE.label = Vodič za starter kulture u proizvodnji fermentisanih proizvoda
Button_FEBFE265_DC2F_005B_41D5_24793A99BF77.label = ZATVORI
Button_1CC95651_BE8B_A283_41D4_04373143BE41.label = Zakon o bezbednosti hrane
Button_909BE5E3_8580_3492_41DE_356B0D103A71.label = Zakon o bezbednosti hrane
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Button_845F405E_9B91_3E8A_41D7_B362CC0666A3.label = srednja
Button_2064C102_6C0A_F176_41C4_92A665F2D12B.label = ½ kesice
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### Image
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### Label
Label_C4E13DEE_670E_68CB_419E_6B2E61A24636.text = 1,030 g/cm3
Label_C4E0DDED_670E_68C9_41A3_62722FA4680D.text = 12,5 %
Label_C4EE0DEE_670E_68CB_41D3_5CB37DC95C7C.text = 3,0 %
Label_C4E1EDEE_670E_68CB_41D5_46ECD0972416.text = 3,2 %
Label_C4E02DEE_670E_68CB_41D2_4539EDC948EF.text = 5 °C
Label_C4EE5DEF_670E_68C9_41BC_DCCECCAB193E.text = 6,7
Label_C4EF4DEF_670E_68C9_41D2_CD042E6F06C5.text = 6,8
Label_F8DC5A05_6706_AB39_41D5_36768E27A6BB.text = Gustina mleka
Label_F8EA26F4_6706_B8D8_41C6_E734F030734A.text = Kiselost (°SH)
Label_CF25B0C0_6901_F738_4184_BC614BC90D24.text = Količina mleka za povlačenje:
Label_DC3B212D_6903_B948_41C0_7DDA3F2D5A1D.text = Masa CaCl₂:
Label_DC16B02C_6903_B748_41CA_811E5FCE44F2.text = Masa sirila:
Label_F8A01E6C_6706_ABC8_41BE_AB3F146AEF76.text = Mlečna mast
Label_C174F876_6701_B7D8_41C8_BAE70C9E0C0D.text = Parametar
Label_F8B50CF5_6706_A8D8_41CF_EB94C6EBE405.text = Proteini
Label_C8C57F7D_6C06_7192_41CA_996438577F0A.text = Sakupljeni objekti
Label_B8761B50_9BE3_AC42_41C3_BFCB09AF9E62.text = Spisak dodatne literature
Label_3E755C82_262A_A81F_41C0_FC6B40C3AE84.text = Spisak modula obuhvaćenih ovim kursom
Label_C48C83DE_F579_FB89_41DA_16E35F1A7F7E.text = Spisak modula obuhvaćenih ovim kursom
Label_DC4BF225_6903_BB78_41C2_D0DA4052D301.text = Starter kultura:
Label_F8ACBFF4_6706_A8D8_41D9_E41672EFBD98.text = Suva materija
Label_F8C84B74_6706_A9D8_41D6_391812934D8B.text = Temperatura mleka
Label_DC5D4325_6903_B978_41C2_D41A7F8386C2.text = Teorijski randman:
Label_F8F65495_6706_BF59_41CD_E0BEC1F2D5AC.text = Test na prisustvo aflatoksina
Label_F8E375AC_6706_B948_41D7_5046530103E6.text = Test na prisustvo antibiotika
Label_C4E3BDED_670E_68C9_41D1_D577D69A12DA.text = Vrednost
Label_84298CD7_9BB0_E79A_41C0_B3B703191848.text = efikasnost procesa:
Label_C4E0ADEF_670E_68C9_419D_EEC58A7533BC.text = negativan
Label_C4E1CDEF_670E_68C9_41CD_0CE940F6AD6B.text = negativan
Label_F8D6E89D_6706_B749_41D3_66B22A55D93A.text = pH
Label_86EB5D0A_9B91_268A_41D3_35E51993B49C.text = realan randman:
Label_84D5D4D9_9BBF_6796_41E0_4E5B8D884B1C.text = realan randman:
### Multiline Text
HTMLText_E7580548_736B_42C2_41C4_F7206826A5CE.html = Primeniti proces homogeizacije ili ne?
Primeniti proces pasterizacije ili ne?
Primeniti proces separacije ili ne?
Kratko vreme koagulacije → nedovoljno formiran sirni gel → Slaba struktura → Lomljenje prilikom sečenja i odlazak sitnih čestica (sirne prašine) u surutku
Neodgovarajuća temperatura koagulacije → Nedovoljno čvrst i kompaktan sirni gelutku
Nizak sadržaj proteina u mleku → smanjena sposobnost zadržavanja vode i masti
Preintenzivno mešanje gruša → mehaničko oštećenje sirnog zrna → sirna prašina + povećani gubici masti
Previše niska pH pri dodavanju sirila → Smanjena retencija proteina
Dobra odluka! Odabrana doza CaCl2 je u skladu sa propisanim postupkom proizvodnje.
Dobra odluka! Odabrana doza je u skladu sa specifikacijom.
Dobra odluka! Odabrana doza sirila je u skladu sa specifikacijom.
Dobra odluka! Teorijski je potrebno ≈740 L mleka, ali se u praksi uzima mala rezerva zbog varijacija u efikasnosti procesa.
Dobra odluka. Možeš pristupiti vakuumiranju sira.
Dobra procena, efikasnost procesa je zaista bila loša. Na osnovu zapisa o parametrima proizvodnje sira utvrdi razlog loše efikasnosti i primeni mere da se razlog ubuduće eliminiše.
Dobra procena. Teorijski randman je pravilno izračunat.
Dobrodošao/la u modul „Proizvodnja belog sira u salamuri“
Zalihe sira „Izvrsna kriška“ (zrelog, mekog, punomasnog belog sira u salamuri) u STR „Mlečna zajednica“ su se skoro potrošile, pre dogovorenog datuma za novu isporuku. Mlekara je primila porudžbinu od „Mlečne zajednice“ da u najkraćem roku dostavi dodatnih 200 kg ovog sira kako bi se ispoštovali stalni kupci. Zahtev je takođe da sadržaj soli u siru nikako ne pređe 3%, pošto su primetili da kupci sve više vode računa o svom zdravlju.
Tvoj zadatak je da u najkraćem mogućem roku proizvedeš i isporučiš traženi proizvod.
Da bi uspešno završio ovaj zadatak, potrebno je da izračunaš i odmeriš zapreminu sirovog mleka i sastojaka potrebnih za proizvodnju sira.
Zatim je potrebno da izvršiš obradu odgovarajuće količine mleka na način koji odgovara proizvodnji zahtevanog tipa sira.
Nakon toga, potrebno je da podesiš ključne parametre proizvodnje tokom koagulacije mleka, obrade gruša, soljenja i zrenja, vodeći računa o bezbednosti i kvalitetu proizvoda kao i o tome da je neophodno isporučiti ga u što kraćem roku.
Nakon odgovarajućeg zrenja u salamuri, sireve je neophodno spakovati u vakuum pakovanja i obezbediti da je masa pojedinačnog pakovanja 200g.
U skladu sa podacima i važećim pravilnicima, neophodno je izraditi deklaraciju.
* Kako bi uspešno završio ovaj modul, preporučujemo da koristiš literaturu koja ti je dostupna na raspolaganju – klikom na “knjižicu” u donjem desnom uglu ekrana.
Dodato je premalo kalcijum-hlorida.
Koagulacija može biti sporija, a sirni gel slabiji.
Dodato je premalo starter kulture, što može dovesti do spore acidifikacije tokom proizvodnje i zrenja sira. Time je ugrožena stabilnost i tekstura sira koji zri u salamuri.
Dodato je previše kalcijum-hlorida. Gel će biti previše čvrst, a sir može dobiti blago gorak ukus.
Dodato je previše starter kulture, što može dovesti do previše intenzivne acidifikacije i neželjenih svojstava sirnog gela i sira nakon zrenja.
Dok traje pasterizacija, reši TEST.
I ova odluka je u skladu sa Pravilnikom. Ipak, s obzirom na dozvoljeno odstupanje od 3% (6 g), iz komercijalnih razloga povoljnije je deklarisati masu od 200 g.
Izabrana količina mleka je nedovoljna.
Izabrana količina mleka je znatno veća od potrebne, što bi dovelo do nepotrebnog povećanja proizvodnje i stvaranja lagera proizvoda.
Izabrana vrednost ne odgovara teorijskom randmanu.
Koagulacija je završena. Pristupi obradi gruša, a zatim izruči gruš iz tanka P1 u presu, ispresuj gruš u skladu sa opisanim tehnološkim postupkom i iseci grudu na kriške jednake mase.
Masa kriške iznosi 195 g. Proveri u Pravilniku o kvalitetu proizvoda od mleka da li je dozvoljeno da se deklarisana masa sira zaokruži na 200 g.
Masa kriške iznosi 195 g. Proveri u Pravilniku o kvalitetu proizvoda od mleka da li je dozvoljeno da se deklarisana masa sira zaokruži na 200 g.
Mleko je uspešno pasterizovano. Ohladi ga na temperaturu koagulacije.
Na osnovu izračunatih indikatora uspešnosti proizvodnje opisanih u okviru tehnološkog postupka proizvodnje sira, proceni efikasnost procesa.
Nakon presovanja, i sečenja grude, dobijeno je 960 kriški od po 215 g. Izračunaj koliki je randman sira, i poređenjem sa teorijskim randmanom utvrdi da li je proces bio efikasan.
Nakon što izračunaš potrebnu količinu mleka i teorijski randman, možeš započeti popunjavanje Proizvodnog naloga koji se nalazi u laboratoriji. U njega unesi izračunate vrednosti.
Pored mleka, potrebno je dodati starter kulturu, kalcijum-hlorid i sirilo. Ove sastojke ćeš pronaći u laboratoriji i odmeriti prema tehničkom listu i propisanom tehnološkom postupku, a njihove količine takođe upisati u proizvodni nalog.
Odaberi koje procese treba uključiti da bi se adekvatno obradilo mleko za proizvodnju Izvrsne kriške.
Operater je spakovao kriške u kontejnere za zrenje, nalio salamuru i odneo ih u komoru. Proveri da li su uslovi zrenja podešeni u skladu sa tehnološkim postupkom.
Operater je spakovao kriške u kontejnere za zrenje, nalio salamuru i odneo ih u komoru. Proveri da li su uslovi zrenja podešeni u skladu sa tehnološkim postupkom.
Operater je spakovao kriške u kontejnere za zrenje, nalio salamuru i odneo ih u komoru. Proveri da li su uslovi zrenja podešeni u skladu sa tehnološkim postupkom.
Ova odluka ne vodi do željenog rezultata.
Ova odluka ne vodi do željenog rezultata.
Ovo je pravi uzrok problema. Tehnološki postupak propisuje nizak intenzitet mešanja, koji daje zrna veličine oko 3 cm. U zapisu je, međutim, navedeno da je mešanje bilo srednjeg intenziteta, što je dovelo do formiranja sitnijih zrna i sirne prašine, a time i do povećanih gubitaka.
Pogledaj bolje zapis o parametrima proizvodnje i pokušaj ponovo.
Pravilna odluka. Homogenizacija bi usitnila masne globule, a deo proteina mleka bi se utrošio na oblaganje njihove veće površine. Sirni gel od homogenizovanog mleka je slabijeg kvaliteta a izdvajanje surutke je otežano.
Pravilna odluka. Mleko se sada transportuje cevima do Tanka P1 koji se nalazi u sirani. Tokom transporta, temperatura će pasti za 1 - 2°C, što je i dalje u skladu sa tehnološkim postupkom. Sada možeš da pređeš u siranu, gde će se nastaviti dalji tok proizvodnje sira.
Pravilna odluka. Sirovo mleko sadrži 3,2% mlečne masti, što je odgovarajuće za proizvodnju punomasnog sira.
Procena nije u skladu sa indikatorima uspešnosti proizvodnje.
Sada je pH vrednost mleka 6,4, možeš dodati CaCl2 i sirilo i uključiti štopericu.
Sadržaj soli je 7%. Da li je ovaj procenat prihvatljiv ili ne?
Sir je upakovan, može se pristupiti izradi deklaracije.
Temperatura mleka je 34°C. Možeš dodati starter kulturu i sačekati da se pH spusti do 6,4.
Termometar pokazuje da je temperatura salamure 21°C. Da li je ova temperatura prihvatljiva ili ne?
U okviru planiranja proizvodnje, potrebno je da pokreneš proizvodnju sira Izvrsna kriška.
Cilj je da se proizvede 200 kg punomasnog mekog sira u salamuri sa sledećim sastavom:
Koeficijenti retencije za sastojke u siru su 0,87 za mast i 0,95 za proteine, a sadržaj suve materije mleka 12,5%.
Na osnovu ovih podataka potrebno je odlučiti koliku zapreminu mleka treba transportovati iz tanka za sirovo mleko kako bi se ostvarila planirana proizvodnja od 200 kg sira. Takođe, radi kasnijeg poređenja sa realnim randmanom, i provere efikasnosti procesa, potrebno je izračunati teorijski randman.
U okviru planiranja proizvodnje, potrebno je da pokreneš proizvodnju sira Izvrsna kriška.
Cilj je da se proizvede 200 kg punomasnog mekog sira u salamuri sa sledećim sastavom:
Koeficijenti retencije za sastojke u siru su 0,87 za mast i 0,95 za proteine, a sadržaj suve materije mleka 12,5%.
Na osnovu ovih podataka potrebno je odlučiti koliku zapreminu mleka treba transportovati iz tanka za sirovo mleko kako bi se ostvarila planirana proizvodnja od 200 kg sira. Takođe, radi kasnijeg poređenja sa realnim randmanom, i provere efikasnosti procesa, potrebno je izračunati teorijski randman.
Uslovi zrenja podešeni u skladu sa tehnološkim postupkom. Nakon završetka zrenja (minimum 7 dana) potrebno je upakovati sir u pojedinačna vakuum pakovanja, izvršiti merenje i deklarisanje.
pH metar pokazuje da je pH vrednost salamure 4.6. Da li je ova pH vrednost prihvatljiva ili ne?
Čestitam!
Modul ”Proizvodnja belog sira u salamuri” je uspešno završen.
Nakon završetka ovog modula, osposobljen/a si da proračunaš potrebnu količinu mleka za planiranu proizvodnju sira. Naučio/la si da pravilno odmeriš i primeniš dodatke koji se koriste u sirarstvu, u skladu sa tehnološkim postupkom i tehničkim specifikacijama. Znaš sada kako da odabereš odgovarajuće postupke obrade mleka za proizvodnju belog sira u salamuri, pratiš ključne parametre tokom koagulacije i obrade gruša, kao i da prepoznaš odstupanja koja mogu dovesti do povećanih gubitaka u procesu. Stekao/la si uvid u to kako se procenjuje efikasnost proizvodnje. Naučio/la si da analiziraš zapise o parametrima procesa i identifikuješ uzroke smanjenog randmana, kao i da predložiš odgovarajuće korektivne mere. Tokom ovog modula naučio/la si i kako da kontrolišeš uslove zrenja sira u salamuri, kao i da proveriš usklađenost mase pojedinačnog pakovanja sa važećim pravilnikom, pravilno upakuješ sir i izradiš deklaraciju za gotov proizvod u skladu sa propisima.
Sada možeš da predješ na sledeći modul u Virtuelnoj mlekari.
Srećan rad!
Napomena za operatera:
- Povući navedenu količinu sirovog mleka iz tanka T1, pasterizovati ga, sprovesti u siranu – tank P1 i
započeti proces prema tehnološkom postupku za proizvod Izvrsna kriška
- Odmerena masa sirila, starter kultura i kalcijum hlorida dodaje se nakon pasterizacije i hlađenja mleka
na temperaturu koagulacije
Tehnolog: Petar Petrović
Operater proizvidnje: Draginja Oreščanin
PROIZVODNI NALOG
Mlekara: Mlekologija
Datum: 26.02.2026.
Broj šarže: 2026-057
Proizvod
Naziv proizvoda: Izvrsna kriška
Planirana količina proizvoda: 200 kg
Sirovina
Izvor mleka: Tank T1