Usporedba acidobutirometrijske i ekstrakcijske metode određivanja masti u mliječnim proizvodima i u sojinom mlijeku

master's thesis

• Title (english): Comparation of acidobutirometric and extractic methods in determining fat in dairy products and in soy milk
• Author: Meri Budiša
• 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: 2009-10-06, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

U radu je određivan udjel masti u mliječnim proizvodima i sojinom mlijeku s ciljem usporedbe analitičkih metoda: acidobutirometrijske Gerber metode i referentne ekstrakcijske Weibull-Stoldt metode. Analizirani su mlijeko, fermentirana mlijeka, sladoled te sojino mlijeko sa različitim udjelima masti. Rezultati su statistički obrađeni. Na osnovi statističke analize rezultata može se zaključiti kako metode imaju podjednaku točnost, iako je pogreška acidobutirometrijske metode nešto veća.

Abstract (english)

The aim of this study was to compare analytic methods of fat determination by two methods in dairy products and in soy milk: acidobutirometric „Gerber“ method and referent extractic „Weibull - Stoldt“ method. Milk, fermented milk, ice-cream and soy milk with different content of fat are analyzed. The results are statistically elaborated. In a base of statistic analyze, methods are equal correct.

• Keywords: udjel masti; acidobutirometrijska metoda; ekstrakcijska metoda; statistička analiza
• Keywords (english): fat content; acidobutirometric method; extract method; statistic analyse
• Language: croatian
• URN:NBN: urn:nbn:hr:159:280526
• 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 08:02:45