Korelacija metoda određivanja proteina u mlijeku i sirutki

master's thesis

• Title (english): Correlation method for determination of protein in milk and whey
• Author: Maja Mršić
• 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: 2014-02-28, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Svrha ovog rada bilo je određivanje korelacije između dvije metode određivanja količine proteina u mlijeku i sirutki. Metodom po Kjeltecu i metodom formol titracije analizirano je 7 različitih uzoraka steriliziranog mlijeka, 7 uzoraka pasteriziranog mlijeka i 4 uzorka sirutke. Formol titracija je brza metoda, ali s obzirom da se temelji na zapažanju minimalne promjene boje, mogućnost pogreške je puno veća nego kod metode po Kjeltecu gdje je titracija puno preciznija. Na temelju rezultata dobivenih u provedenom eksperimentu vidljivo je da ne postoji povezanost između metode određivanja ukupnih proteina formol titracijom i metodom po Kjeltecu.

Abstract (english)

The purpose of this study was to determine the correlation between the two methods of determining the amount of protein in milk and whey. Titration method by Kjeltec analyzed seven different samples of sterilized milk, 7 pasteurized milk samples and 4 whey sampels. Titration method is rapid, but since it is based on the observation of minimal color change, the potential for error is much larger than the method by Kjeltec where titration is much more precise. Based on the results obtained in the experiments conducted, it is evident that there is no correlation between the methods for the determination of total protein titration method and the method of Kjeletec.

• Keywords: korelacija; proteini; sirutka; metoda
• Keywords (english): correlation; protein; whey; method
• Language: croatian
• URN:NBN: urn:nbn:hr:159:571253
• Study programme: Title: Food Engineering; Study programme type: university; Study level: graduate; Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2017-05-02 08:53:32