Određivanje udjela ukupnih mineralnih tvari i proteina u uzorcima sireva

undergraduate thesis

• Title (english): Determination of total mineral and protein content in cheese samples
• Author: Lucija Vranković
• 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: 2020-07-10, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Tijekom ovog istraživanja, metodom suhog spaljivanja te metodom po Kjeldahl-u, određen je udio ukupnih mineralnih tvari i proteina u osamnaest (n=18) uzoraka različitih sireva proizvedenih na hrvatskim obiteljskim poljoprivrednim gospodarstvima. Udio ukupnih mineralnih tvari u analiziranim uzorcima sireva (n=18) kretao se u rasponu od 2,07% do 5,52% (prosječno 3,54%), dok se udio ukupnih proteina u analiziranim uzorcima sireva (n=18) kretao u rasponu od 13,29% do 33,75% (prosječno 25,33%). Dobiveni podaci mogu predstavljati doprinos utvrđivanju parametara kvalitete analiziranih proizvoda.

Abstract (english)

During this research, by dry burning method and by Kjeldahl method, was determined the content of total minerals and proteins in eighteen (n=18) samples of different cheeses produced on Croatian family farms. The content of total minerals in the analysed cheese samples (n=18) ranged from 2,07% to 5,52% (average 3,54%), while the content of total proteins in the analysed cheese samples (n=18) ranged from 13,29% to 33,75% (average 25,33%). The obtained data can be a contribution to determining the quality parameters of the analysed products.

• Keywords: metoda po Kjeldahl-u; udio mineralnih tvari; udio proteina
• Keywords (english): Kjeldahl method; mineral content; protein content
• Language: croatian
• URN:NBN: urn:nbn:hr:159:344340
• 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: 2020-07-22 09:54:14