Sastav, svojstva i primjena kozjeg mlijeka

undergraduate thesis

• Title (english): Composition, properties and application of goat milk
• Author: Dražen Časek
• 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: 2010-07-15, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Cilj rada bio je prikazati koje su glavne osobine kozjeg mlijeka. Vrlo detaljno se uspoređuju sastavi i osobine kozjeg i kravljeg mlijeka te naglašavaju prednosti koje posjeduje kozje mlijeko. Sve usporedbe navedene su i tabelarnim prikazom. Također je prikazan kemijski sastav kozjeg mlijeka, osobine pojedinih sastojaka te usporedba sa njihovim udjelom u ostalim vrstama mlijeka. Opisuje se utjecaj nekih čimbenika, kao što su pH-vrijednost, temperatura, koncentracija Ca2+ iona ili enzima na stabilnost sastojaka, njihove promjene ili međusobne interakcije. Opisane su zdravstvene osobine kozjeg mlijeka te istaknute dijatetske i terapijske prednosti koje ono posjeduje. U radu se također spominju glavne fizikalne i tehnološke osobine kozjeg mlijeka. Prikazani su i rezultati laboratorijskih mjerenja fizikalnih svojstava kozjeg mlijeka. Osim toga, prikazana je svjetska i hrvatska proizvodnja kozjeg mlijeka te glavni proizvodi od kozjeg mlijeka.

Abstract (english)

The aim of the thesis was to show the main properties of goat milk. The composition and properties of goat and cow milk are described very detailed, thesis also emphasizes the benefits of goat milk. All comparisons are also listed in the tables. Thesis also shows the chemical composition of goat milk, properties of individual components and a comparison of their proportions in other types of milk. The influence of some factors on the stability of components or changes in their mutual interactions, such as pH value, temperature, concentration of Ca2+ ions or enzymes, are described. Medical properties of goat milk are described together with prominent dietetic and therapeutic benefits that it has. The thesis also mentiones the main physical and technological properties of goat milk. The results of laboratory measurements of physical properties of goat milk are also shown. In addition, the thesis shows the world production of goat milk together with Croatian production as well as the main products of goat milk.

• Keywords: kozje mlijeko; sastav i svojstva; prehrambena vrijednost; primjena
• Keywords (english): goat milk; composition and properties; food value; application
• Language: croatian
• URN:NBN: urn:nbn:hr:159:686518
• 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: 2017-06-07 13:42:41