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master's thesis
Fizikalno-kemijske promjene mlijeka paške ovce tijekom laktacija
Zagreb: University of Zagreb, Faculty of Agriculture, 2019. urn:nbn:hr:204:335913
Lucijanić, Dora
University of Zagreb
Faculty of Agriculture
Dairy Science

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Lucijanić, D. (2019). Fizikalno-kemijske promjene mlijeka paške ovce tijekom laktacija (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:335913

Lucijanić, Dora. "Fizikalno-kemijske promjene mlijeka paške ovce tijekom laktacija." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:335913

Lucijanić, Dora. "Fizikalno-kemijske promjene mlijeka paške ovce tijekom laktacija." Master's thesis, University of Zagreb, Faculty of Agriculture, 2019. https://urn.nsk.hr/urn:nbn:hr:204:335913

Lucijanić, D. (2019). 'Fizikalno-kemijske promjene mlijeka paške ovce tijekom laktacija', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 30 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:335913

Lucijanić D. Fizikalno-kemijske promjene mlijeka paške ovce tijekom laktacija [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2019 [cited 2024 December 30] Available at: https://urn.nsk.hr/urn:nbn:hr:204:335913

D. Lucijanić, "Fizikalno-kemijske promjene mlijeka paške ovce tijekom laktacija", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2019. Available at: https://urn.nsk.hr/urn:nbn:hr:204:335913

Metadata
TitleFizikalno-kemijske promjene mlijeka paške ovce tijekom laktacija
Title (english)Physical and chemical changes of Pag sheep's milk during lactations
AuthorDora Lucijanić
MentorNeven Antunac (mentor)
Committee memberNeven Antunac (predsjednik povjerenstva)
Committee memberNataša Mikulec (član povjerenstva)
Committee memberZvonimir Prpić (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Dairy Science)
Zagreb
Defense date and country2019-09-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Budući da se mlijeko paških ovaca prerađuje u paški sir, važno je da se fizikalno-kemijski sastav mlijeka, na kojeg utječu razni čimbenici, nalazi u okviru raspona propisanih Pravilnikom o utvrđivanju sastava sirovog mlijeka (2017.). Cilj rada je utvrditi utjecaj stadija (početak, sredina i kraj laktacije) i redoslijeda (1., 2., 3., 4., 5. i ostale) laktacije na promjene udjela mliječne masti (M), proteina (P) i kazeina (K), omjere mast/protein (M/P) i kazein/mast (K/M) te promjene pH vrijednosti i točke ledišta (TL) mlijeka paške ovce. Istraživanje je provedeno na 3 stada (213 ovaca) s područja Kolana i Caske. Istraživani utjecaj stadija i redoslijeda laktacije bio je statistički značajan. Udjeli M, P i K bili su najviši krajem, omjer M/P sredinom laktacije kad je omjer K/M bio najmanji, a najviše vrijednosti pH i TL utvrđene su početkom laktacije. Najviši udjeli M, P i K, omjer M/P i TL utvrđeni su u ovaca pete i kasnijih laktacija, a najviša pH vrijednost i omjer K/M u trećoj laktaciji. Između pojedinih analiziranih parametara utvrđene su statistički značajne korelacije.
Abstract (english)
Since Pag sheep’s milk is processed into Pag cheese, it is important that physical and chemical properties of milk, which are influenced by many factors, are within limits issued by the Ordinance on the determination of the composition of raw milk (2017). The aim of this study is to determine the influence of stage (beginning, the middle and the end of lactation) and number (1st, 2nd, 3rd, 4th, 5th and others) of lactation on shares of milk fat (F), proteins (P) and casein (C), fat/protein (F/P) and casein/fat (C/F) ratios, pH value and freezing point (FP) of Pag sheep’s milk. The research was conducted on 3 herds (213 sheep) within areas of Kolan and Caska. The researched influence of stage and number of lactation was statistically significant. The highest shares of F, P and C were determined in the end, F/P ratio was the highest in the middle while C/F ratio was the lowest and the highest pH value and FP were determined at the beginning of lactation. Also, shares of F, P and C, F/P ratio and the FP were the highest in sheep in the fifth and following lactations, while the highest pH value and C/F ratio were determined in the third lactation. Statistically significant correlations were determined between individual analyzed parameters.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:335913
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 on2019-11-14 07:20:23