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master's thesis
Usporedba sastava i svojstava mlijeka magarica s kravljim i humanim
Zagreb: University of Zagreb, Faculty of Agriculture, 2019. urn:nbn:hr:204:704936
Samaržija, Martina
University of Zagreb
Faculty of Agriculture
Dairy Science

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Samaržija, M. (2019). Usporedba sastava i svojstava mlijeka magarica s kravljim i humanim (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:704936

Samaržija, Martina. "Usporedba sastava i svojstava mlijeka magarica s kravljim i humanim." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:704936

Samaržija, Martina. "Usporedba sastava i svojstava mlijeka magarica s kravljim i humanim." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:704936

Samaržija, M. (2019). 'Usporedba sastava i svojstava mlijeka magarica s kravljim i humanim', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 21 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:704936

Samaržija M. Usporedba sastava i svojstava mlijeka magarica s kravljim i humanim [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2019 [cited 2024 December 21] Available at: https://urn.nsk.hr/urn:nbn:hr:204:704936

M. Samaržija, "Usporedba sastava i svojstava mlijeka magarica s kravljim i humanim", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:204:704936

Metadata
TitleUsporedba sastava i svojstava mlijeka magarica s kravljim i humanim
Title (english)Comparasion of composition and properties of donky milk with cow and human milk
AuthorMartina Samaržija
MentorNeven Antunac (mentor)
Committee memberNeven Antunac (predsjednik povjerenstva)
Committee memberJelena Ramljak (član povjerenstva)
Committee memberAnte Ivanković (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Dairy Science)
Zagreb
Defense date and country2019-07-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Mlijeko magarica zbog kemijskog sastava, fizikalnih i terapeutskih svojstava postaje predmetom interesa sve većeg broja istraživača. U radu je opisan kemijski sastav, fizikalna i terapeutska svojstva mlijeka magarica te sličnosti i razlike s kravljim i humanim. Mlijeko magarica najsličnije je humanom, te se sve više koristi kao zamjena za humano mlijeko, osobito kod novorođenčadi koja su alergična na proteine kravljeg mlijeka ili im je humano mlijeko nedostupno. U radu su navedeni razlozi prikladnosti uporabe mlijeka magarica u prevenciji pojedinih bolesti imunološkog sustava i regulaciji probavnih smetnji kod djece i odraslih osoba. Također, zbog niskog broja mikroorganizama i visokog udjela antimikrobnih tvari, mlijeko magarica koristi se u proizvodnji fermentiranih mlijeka i dodaje se u mlijeko preživača u svrhu sprječavanja pogrešaka sira (pogreške nadimanja sireva). Koristi se i u proizvodnji kozmetičkih proizvoda.
Abstract (english)
Donkey milk due to chemical composition, physical and therapeutic properties becomes the subject of interest of increasing number of researchers. In the thesis is described the chemical composition, the physical and therapeutic properties of the donkey milk and the similarities and differences with the cow's and the human milk. The donkey milk is most similar to the human milk and is increasingly used as a substitute for the human milk, especially for infants who are allergic to cow's milk protein or human milk is unavailable for them. In the thesis are listed the reasons of the suitability of donkey milk due to the favorable effect on the prevention of certain immune system diseases and the regulation of digestive disorders in children and adults. Also due to the low number of microorganisms and the high amount of antimicrobial substances, the donkey milk is used in the production of fermented milk and is added to the ruminant milk for the purpose of preventing cheese mistakes (mistakes of chewing cheese). It is also used in the production of cosmetic products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:704936
Study programmeTitle: Production and Processing of Milk
Study programme type: university
Study level: graduate
Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka (magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2019-07-22 08:38:01