Trendovi u proizvodnji funkcionalnih mliječnih proizvoda

master's thesis

• Title (english): Trends in the production of functional dairy products
• Author: Iva Jurec
• Mentor: Rajka Božanić (mentor)
• Committee member: Katarina Lisak Jakopović (član povjerenstva)
• 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: 2020-09-22, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Food Technology

Abstract

Zbog sve veće svijesti o važnom utjecaju hrane na zdravlje, raste trend proizvodnje funkcionalnih mliječnih proizvoda. Funkcionalnost mliječnog proizvoda može se postići na više načina. Može mu se modificirati sastav, te se tako količina određenih komponenti može povećati (npr. proteini) odnosno smanjiti (npr. sol i kolesterol). Također, moguće je modificirati tehnološki proces proizvodnje (npr. primijeniti ultrafiltraciju) ili koristiti različite dodatke koji će povećati funkcionalnost mliječnog proizvoda (npr. probiotici). Tu se mogu ubrojiti i nusproizvodi koji zaostaju tijekom proizvodnje glavnih mliječnih proizvoda i koji se u prošlosti nisu dobro iskorištavali (sirutka i mlaćenica), a danas se zbog svoje visoke nutritivne vrijednosti prerađuju u funkcionalne proizvode.

Abstract (english)

Due to the greater awareness of the important impact of food on health, the trend of production of functional dairy products is growing. The functionality of a dairy product can be achieved in several ways. Its composition can be modified, so thus the amount of certain components can be increased (e.g. proteins) or decreased (e.g. salt and cholesterol). Also, it is possible to modify the technological process of production (e.g. ultrafiltration ) or use various supplements that will increase the functionality of the dairy product (e.g. probiotics ). This includes by-products that lag behind in the production of major dairy products and which in the past were not well utilized (whey and buttermilk), and today due to their high nutritional value are processed into functional products.

• Keywords: funkcionalni proizvodi; sastav; dodaci; nusproizvodi; tehnologija
• Keywords (english): functional products; composition; supplements; nusproducts; technology
• Language: croatian
• URN:NBN: urn:nbn:hr:159:106841
• 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: Open access
• Created on: 2021-01-25 11:42:31