Usporedba mlijeka kopitara (kobila i magarica) s mlijekom papkara (krava i bivolica)

undergraduate thesis

• Title (english): Comparison of equine milk (mare and donkey) with milk ungulates (cows and buffaloes)
• Author: Petra Jurković
• 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: 2015-07-08, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Svjetska proizvodnja mlijeka najvećim dijelom se odnosi na mlijeko papkara, osobito krava. U današnje vrijeme sve je veća potražnja za mlijekom bogatijeg nutritivnog sadržaja. Tako mlijeko kopitara pridaje posebnu pažnju. U radu su obrađena fizikalna svojstva, kemijski sastav i mikrobiološka svojstava sirovog mlijeka kopitara i papkara. Kopitari su obuhvatili mlijeka kobile i magarice, a mlijeka krave i bivolice obuhvatili su papkari. Fizikalna svojstva uspoređena u radu su: kiselost (pH vrijednost i °SH), točka ledišta, gustoća, viskoznost. Uspoređeni kemijski sastav su udio vode i suhe tvari u mlijeku.. Mikrobiološka svojstva mlijeka koja ukazuju na higijensku kvalitetu su ukupan broj mikroorganizama i broj somatskih stanica. Mlijeko kobile i magarice ima manji udio proteina, masti i mineralnih tvari, bogatije je esencijalnim masnim kiselinama te ima povoljniji omjer kalcija i fosfora u odnosu na mlijeko krave i bivolice. Osim toga, mlijeko magarice i kobile je bjelije boje, ima nižu točku ledišta te je bolje higijenske kvalitete zbog manjeg broja somatskih stanica i ukupnog broja mikroorganizama.

Abstract (english)

World dairy production mainly applies to bovine animals, especially cows. Nowadays there is an increasing interest for milk richer nutritional content. Therefore to equine milk is given special attention. In this study physical properties, chemical composition and microbiological properties of raw milk bovine and equine were compared. Equine includes mares and donkeys milk while bovine includes cows and buffaloes milk. Compared physical properties were acidity (pH value and ° SH), freezing point, density, viscosity. Compared chemical properties were water content and dry matter content in the milk. The microbiological properties of milk for indicate the hygienic quality were the count of microorganisms and the somatic cell count. Generally, equine milk had a smaller proportion of proteins, fats and minerals than bovine milk. Also, It is richer in essential fatty acids. Equine milk has more favorable ratio of calcium and phosphorus in relation to cows and buffaloes milk. In addition, equine milk is whiter in color, has a lower freezing point and a better hygienic quality due to lower somatic cell count and the total number of microorganisms.

• Keywords: kopitari; papkari; kemijska svojstva; fizikalna; mikrobiološka svojstva
• Keywords (english): equine; bovine; chemical composition; physical; microbiological properties Thesis contains:
• Language: croatian
• URN:NBN: urn:nbn:hr:159:802499
• 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: 2017-04-25 12:07:30