Utjecaj toplinske obrade na mlijeko magarice

undergraduate thesis

• Title (english): Influence of thermal treatment on donkey milk
• Author: Antea Komljenović
• Mentor: Katarina Lisak Jakopović (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: 2019-09-18, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Ljekovitost mlijeka magarice poznata je još od doba starih Egipćana, a danas se sve više preporuča u prehrani osjetljivije populacije, najčešće kao zamjena za kravlje mlijeko u prehrani dojenčadi. Posebnost mlijeka čine imunoaktivni sastojci te se zbog toga ne preporuča termička obrada već svjeţa konzumacija neposredno nakon muţnje. Cilj ovog rada bio je ispitati utjecaj različitih reţima toplinske obrade na proteine mlijeka te odrediti fizikalna svojstva, kemijski sastav i mikrobiološku sliku mlijeka magarice. Na temelju provedenog istraţivanja moţe se zaključiti kako prilikom toplinske obrade na 65 °C tijekom 30 minuta dolazi do većinske denaturacije proteina sirutke i takav tretman se ne preporuča, dok toplinska obrada na temperaturi od 72 °C tijekom 15 sekundi nema značajnijeg utjecaja i takav tretman se moţe preporučiti za obradu mlijeka magarice.

Abstract (english)

The healing ability of donkey milk has been known since the time of the ancient Egyptians, and nowadays is recommended in a sensitive population diet, usually as a substitute for cow's milk in the infant diet. Donkey milk is highly valuable milk regarded to its immunoactive ingredients, which includes proteins, and therefore heat treatment is not favorable, only consumption of fresh milk immediately after milking if recommended. This paper aimed to investigate the effect of different regimes of the heat treatment on milk proteins and to determine physical properties, chemical composition, and microbiological analysis of donkey milk. Based on research results, it can be concluded that heat treatment at 65 °C for 30 minutes results in denaturation of whey proteins and such treatment is not recommended; whereas heat treatment at 72 °C for 15 seconds has no significant effect on donkey milk and that treatment can be recommended for donkey milk processing.

• Keywords: mlijeko magarice; proteini sirutke; toplinska obrada
• Keywords (english): Donkey milk; heat treatment; Whey proteins
• Language: croatian
• URN:NBN: urn:nbn:hr:159:137845
• 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: 2019-09-25 09:32:44