Usporedba određivanja gustoće mlijeka piknometrom i laktodenzimetrom

undergraduate thesis

• Title (english): Comparison of determination the density of milk by pycnometer and areometer
• Author: Viktorija Sokić
• 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: 2013-02-27, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Gustoća mlijeka predstavlja jedan od važnih parametara pri dokazivanju ispravnosti mlijeka. Referentna metoda određivanja gustoće mlijeka bazira se na vaganju piknometra s uzorcima mlijeka. Također, razvijena je i druga, indirektna metoda određivanja gustoće mlijeka pomoću laktodenzimetra. Određivanje gustoće mlijeka pomoću laktodenzimetra namijenjeno je određivanju gustoće sirovog mlijeka. Cilj ovog rada bio je utvrditi da li se indirektna metoda može koristiti kao zamjena za referentnu metodu. Izračunati parametri pokazali su značajne razlike između korištenih metoda. Stoga se indirektna metoda ne može koristiti kao zamjena za referentnu metodu.

Abstract (english)

The density of milk is one of the important parameters in assessing the quality of milk. Reference method for determining the density of milk is based on weighing pycnometer milk samples. The second indirect method for determining the density of milk is using aerometer. Determining the density of milk using an aerometer is intended to determine the density of raw milk. The goal of this study was to determine whether the indirect method can be used as a substitute for a reference method. The calculated parameters showed significant differences between the methods. Therefore, the indirect method can not be used as a substitute for a reference method.

• Keywords: gustoća mlijeka; laktodenzimetar; piknometar; sirovo i toplinski tretirano mlijeko; referentna i indirektna metoda
• Keywords (english): density of milk; areometer; pycnometer; raw and termally processed milk; reference and indirect method
• Language: croatian
• URN:NBN: urn:nbn:hr:159:215504
• 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: 2017-05-04 09:08:46