Korelacija dviju metoda određivanja udjela mliječne masti u mlijeku i vrhnju

master's thesis

• Title (english): Corelation two methods by determing milk fat in milk and cream
• Author: Matilda Sindičić
• Mentor: Rajka Božanić (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, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U radu je utvrđivana korelacija dviju metoda određivanja udjela mliječne masti u mlijeku i vrhnju. Za analizu mlijeka korištena je metoda po Gerberu, koja se temelji na kemijskom otapanju kazeina i zaštitne opne kuglica masti, i metoda infracrvene spektrometrije. Za analizu vrhnja korištena je gravimetrijska metoda po Roederu i Gerberu, najtočnija brza metoda za određivanje udjela masti u vrhnju, te metoda infracrvene spektrometrije. Analizirano je po pet uzoraka steriliziranog mlijeka sa 0,9% i 3,8% mliječne masti, pasteriziranog mlijeka sa 1,5% i 3,2% mliječne masti te vrhnja sa 12, 30 i 39% mliječne masti. Rezultati su pokazali da nema značajnih razlika u mjerenjima mliječne masti pomoću Gerberove (za mlijeko) odnosno Roederove metode (za vrhnje) i metode infracrvene spektrometrije.

Abstract (english)

In this work was examined the correlation between two methods of determining fat in milk and cream.For milk analysis method by Gerber was used, which is based on the chemical dissolving casein and protective skins fat balls, and the method of infrared spectrometry.For cream analysis is used gravity method by Roederu and Gerber, describes a fast method for determining the content of fat in the cream, and the method of infrared spectrometry.Analysis of five samples of sterile milk with 0.9% and 3.8%, pasteurization milk with 1.5% and 3.2% and cream with 12, 30 and 39% of milk fat. The results showed that there was no significant difference in measurements of milk fat by Gerber (for milk) and Roeder methods (for cream) and infrared spectrometry.

• Keywords: mlijeko; vrhnje; metoda po Gerberu; metoda po Roederu; infracrvena spektrometrija
• Keywords (english): milk fat; milk; cream; Gerber method; Roeder method; infrared spectrometry
• Language: croatian
• URN:NBN: urn:nbn:hr:159:185821
• Study programme: Title: Food Technology; specializations in: Nutrition; Course: Nutrition; Study programme type: university; Study level: graduate; Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-08-28 12:13:59