Udio mliječne masti u uzorcima sira

undergraduate thesis

• Title (english): Milk fat content in cheese samples
• Author: Rebeka Perčić
• Mentor: Ksenija Marković (mentor)
• Granter: University of Zagreb; Faculty of Food Technology and Biotechnology; (Department of Food Quality Control); (Laboratory for Food Quality Control); Zagreb
• Defense date and country: 2020-09-01, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Tijekom ovog istraživanja acidobutirometrijskom metodom po Gerberu te metodom sušenja određen je udio mliječne masti, odnosno udio vode/suhe tvari u devetnaest (n=19) uzoraka različitih sireva proizvedenih na hrvatskim obiteljskim poljoprivrednim gospodarstvima. Udio mliječne masti u analiziranim uzorcima sireva kretao se u rasponu od 28,63% do 55,76% (prosječno 34,79%), dok se udio vode/suhe tvari kretao u rasponu od 19,13% do 58,75% (prosječno 41,05%), odnosno od 43,09% do 80,87% (prosječno... More 58,9%). Dobiveni analitički podaci mogu predstavljati doprinos utvrđivanju zahtjeva kvalitete analiziranih proizvoda sa obiteljskih poljoprivrednih gospodarstava. Less

Abstract (english)

During this research, the acydobutirometric Gerber method and the drying method were used to determine milk fat and moisture/dry matter content in nineteen (n=19) samples of different cheeses produced on Croatian family farms. Milk fat content ranged from 28,63% to 55,76% (average 34,73%), while the moisture content ranged from 19,13% to 58,75% (average 41,05%) and dry matter ranged from 43,09% to 80,87% (average 58,9%). The obtained analytical data can represent a contribution when... More determining quality requirements of the analysed products from Croatian family farms. Less

• Keywords: acidobutirometrijska metoda po Gerberu; sušenje; udio mliječne masti; udio vode
• Keywords (english): acidobutyrometric Gerber method; drying; milk fat content; moisture
• Language: croatian
• URN:NBN: urn:nbn:hr:159:656156
• 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: Open access
• Created on: 2020-10-15 12:41:49