Utjecaj standardizacije i toplinske obrade na kemijski sastav i svojstva mlijeka

undergraduate thesis

• Title (english): Influence of standardization and heat treatment on chemical composition and properties of milk
• Author: Ivana Marković
• 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: 2014-09-11, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Nutrition

Abstract

Standardizacija i toplinska obrada mlijeka uključene su u osnovne postupke pripreme mlijeka za proizvodnju mliječnih proizvoda i stavljanje na tržište. Ovi postupci, kao i ostali, u većoj ili manjoj mjeri utječu na sastav i svojstva mlijeka. Cilj je ovog rada bio utvrditi koliko se mijenjaju kemijski sastav i svojstva mlijeka standardizacijom (obiranjem) sirovog mlijeka i pasterizacijom obranog mlijeka. Dobiveni rezultati pokazuju kako standardizacija mliječne masti utječe na udio laktoze, proteina te suhe tvari; dok termičkom obradom mlijeka dolazi do promjene u udjelu laktoze i proteina.

Abstract (english)

Standardization and heat treatment of milk are included in basic processes of preparing milk for dairy production and marketing. These procedures, as well as others, to a greater or lesser extent affect the composition and properties of milk. The aim of this study was to determine how do the chemical composition and properties of milk change during standardization (skimming) of raw milk and pasteurization of skimmed milk. The results show that standardization of milk fat affects the lactose, protein and dry matter; while thermal treatment of milk can cause a change in the proportion of lactose and protein.

• Keywords: standardizacija; toplinska obrada; sirovo mlijeko; kemijski sastav mlijeka; svojstva mlijeka
• Keywords (english): standardization; heat treatment; raw milk; chemical composition of milk; properties of milk
• Language: croatian
• URN:NBN: urn:nbn:hr:159:580138
• Study programme: Title: Nutrition; Study programme type: university; Study level: undergraduate; Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) nutricionizma)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-04-26 12:49:10