Sastav i svojstva kravljeg, kozjeg, ovčjeg i majčinog mlijeka

undergraduate thesis

• Title (english): Composition and properties of cow, goat, sheep and human brest milk
• Author: Nikolina Mlakar
• Mentor: Ljubica Tratnik (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: 2011-07-13, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Mlijeko smatramo jednom od hranjivo najvrjednijih namirnica u našoj svakodnevnoj prehrani. U posljednje vrijeme sve se više važnosti pridaje kozjem i ovčjem mlijeku. Od ukupne svjetske proizvodnje mlijeka (703 milijuna tona godišnje) najviše je kravljeg mlijeka (84 %), kozjeg (2,2 %), ovčjeg (1,3 %). Sve vrste mlijeka sadržavaju iste sastojke, ali udjeli i međusobni odnosi sastojaka pa i njihova struktura i kvaliteta (proteina i masti) mogu biti vrlo različiti. Zbog toga se vrste mlijeka razlikuju prema senzorskim, prehrambenim i fizikalno-kemijskim osobinama što su detaljno opisane u ovom radu. Posebno se ističe sastav i karakteristike majčinog mlijeka i njegova važnost u prehrani dojenčadi. Također su navedene tehnološke osobine kravljeg, kozjeg i ovčjeg mlijeka, te njihovi glavni proizvodi.

Abstract (english)

Milk is considered one of the most valuable nutritious foods in our daily diet. Lately, more and more importance attached to goat and sheep's milk. Of the total world milk production (703 million tons per year) the most is cow's milk (84 %), goat (2.2 %), sheep (1.3 %). All kinds of milk contain the same ingredients, but the stakes and the relations between constituents and their structure and quality (protein and fat) may be very different. Therefore, the types of milk vary according to sensory, nutritional and physical-chemical characteristics as described in detail in this paper. Special emphasis is on composition and characteristics of breast milk and its importance in the diet of infants. Also listed are the technological properties of cow's, goat's and sheep's milk, and their main products.

• Keywords: vrste mlijeka; kemijski sastav; fizikalne osobine; proizvodnja i tehnološke osobine; prehrambena vrijednost
• Keywords (english): types of milk; chemical composition; physical properties; production and technological characteristics; nutritional value
• Language: croatian
• URN:NBN: urn:nbn:hr:159:938660
• 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: Access restricted to students and staff of home institution
• Created on: 2017-05-19 10:32:17