Fizikalno kemijska usporedba sastava kravljeg, kozjeg i ovčjeg mlijeka

undergraduate thesis

• Title (english): Physico chemical comparison of cow s, goat s and sheep s milk composition
• Author: Filip Zlatar
• Mentor: Katarina Lisak Jakopović (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Engineering); (Laboratory for Technology of Milk and Milk Products); Zagreb
• Defense date and country: 2018-07-09, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Mlijeko, kao prva hrana svakog sisavca, je najkompletnija prirodna tekućina. Iako je mlijeko primarno namijenjeno mladim sisavcima ono sadržava sve tvari neophodne za normalnu funkciju ljudskog organizma. Mljekarska industrija se smatra najinovativnijim prehrambenim sektorom u Europskoj Uniji zbog široke palete proizvoda koji se mogu dobiti iz jedne početne sirovine – mlijeka. Za odabir sirovine (s obzirom na vrstu mlijeka) i tehnološkog procesa (s obzirom na ekonomsku isplativost) potrebno je dobro poznavati fizikalno – kemijske karakteristike mlijeka. Upravo je zato cilj ovoga rada bio usporediti fizikalno - kemijski sastav tri vrste mlijeka i to kravljega, kozjega i ovčjega te analizirati i diskutirati sličnosti i razlike među njima. Na taj način će se dobiti kompletna slika navedenih vrsta mlijeka te olakšati odabir sirovine proizvođačima, odnosno potrošačima pružati informacije o nutritivnoj vrijednosti mlijeka.

Abstract (english)

Milk, as the first food of every mammal, is the most complete natural liquid. Although milk is primarly intended for young mammals it contains all of the substances needed for a normal function of human organism. Milk industry is considered the most inovative food sector in the European Union due to its wide range of products which can be made from one starting raw material – milk. For choosing the raw material (considering the type of milk) and the technological process (considering the economical profitability) it is needed to be well informed of physico – chemical caracteristics of milk. Exactly because of that, goal of this work was to compare physico – chemical composition of cow, goat and sheep milk. Another goal was to analyze and discuss similarities and differences between them. In that way, we are going to get a complete picture of mentioned milks and by that we will make it easier to choose the raw material for the producers and to give consumers the information about nutrition value of milk.

• Keywords: kozje mlijeko; kravlje mlijeko; ovčje mlijeko; sastav; usporedba
• Keywords (english): Comparison of milks; content of milk; cow milk; goat milk; sheep milk
• Language: croatian
• URN:NBN: urn:nbn:hr:159:296957
• Study programme: Title: Food Technology; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Open access
• Repository: Repository of the Faculty of Food Technology and Biotechnology
• Created on: 2018-07-18 08:15:41