Usporedba dviju metoda određivanja udjela suhe tvari i mliječne masti u sirovom mlijeku, te kontrola patvorenja mlijeka

master's thesis

• Title (english): A comparison of two methods for determining the precentage of dry matter and milk fat in raw milk and adulteration control
• Author: Franka Ježina
• 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: 2009-12-17, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U radu je određivan udjel mliječne masti i suhe tvari u uzorcima sirovog mlijeka s ciljem usporedbe analitičkih metoda: metode infracrvene spektroskopije i acidobutirometrijske Gerber metode, odnosno referentne metode određivanja suhe tvari. Mjerenjem gustoće (laktodenzimetrom) i točke ledišta (termistor-krioskopskom metodom) ispitivano je da li su uzorci sirovog mlijeka patvoreni. Na temelju statističke analize rezultata može se zaključiti kako metode imaju podjednaku točnost. Vrijednosti udjela suhe tvari, mliječne masti, te gustoće i točke ledišta odgovaraju temeljnim zahtjevima kakvoće mlijeka utvrđenih Pravilnikom o kakvoći svježeg sirovog mlijeka i može se zaključiti da uzorci sirovog mlijeka nisu patvoreni.

Abstract (english)

This paper deals with determining the percentage of milk fat and dry matter in samples of raw milk in order to give a comparison of analytical methods: the method of infrared spectroscopy and the acidobutyrometric Gerber method, that is reference method for dry matter determination. By measuring the density (with a lactodensimeter) of milk and determining the milk freezing point (using termistor-cryoscope method), we analyse whether the samples of raw milk are adulterated. The conclusion based on the statistical analysis of results is that both these methods are equally accurate. Since the values of dry matter percentage, milk fat, and the density and milk freezing point correspond to the basic requirements of milk quality established by Milk and Diary Products Regulations, it can be concluded that the samples of raw milk are not adulterated.

• Keywords: infracrvena spektroskopija; acidobutirometrijska metoda; referentna metoda; patvorenje; statistička analiza
• Keywords (english): infrared spectroscopy; acidobutyrometric method; reference method; adulteration; statistical analysis
• Language: croatian
• URN:NBN: urn:nbn:hr:159:395816
• 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: 2017-09-01 07:49:12