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master's thesis
Proizvodnja, sastav i svojstva bivoljeg mlijeka te mogućnosti njegove prerade
Zagreb: University of Zagreb, Faculty of Agriculture, 2021. urn:nbn:hr:204:131115
Kovačević, Natalija
University of Zagreb
Faculty of Agriculture
Dairy Science

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Kovačević, N. (2021). Proizvodnja, sastav i svojstva bivoljeg mlijeka te mogućnosti njegove prerade (Master's thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:131115

Kovačević, Natalija. "Proizvodnja, sastav i svojstva bivoljeg mlijeka te mogućnosti njegove prerade." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:131115

Kovačević, Natalija. "Proizvodnja, sastav i svojstva bivoljeg mlijeka te mogućnosti njegove prerade." Master's thesis, University of Zagreb, Faculty of Agriculture, 2021. https://urn.nsk.hr/urn:nbn:hr:204:131115

Kovačević, N. (2021). 'Proizvodnja, sastav i svojstva bivoljeg mlijeka te mogućnosti njegove prerade', Master's thesis, University of Zagreb, Faculty of Agriculture, accessed 20 November 2024, https://urn.nsk.hr/urn:nbn:hr:204:131115

Kovačević N. Proizvodnja, sastav i svojstva bivoljeg mlijeka te mogućnosti njegove prerade [Master's thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2021 [cited 2024 November 20] Available at: https://urn.nsk.hr/urn:nbn:hr:204:131115

N. Kovačević, "Proizvodnja, sastav i svojstva bivoljeg mlijeka te mogućnosti njegove prerade", Master's thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:204:131115

Metadata
TitleProizvodnja, sastav i svojstva bivoljeg mlijeka te mogućnosti njegove prerade
Title (english)Production, composition and properties of buffalo milk and the possibility of its processing
AuthorNatalija Kovačević
MentorNeven Antunac (mentor)
Committee memberNeven Antunac (predsjednik povjerenstva)
Committee memberNataša Mikulec (član povjerenstva)
Committee memberJelena Ramljak (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Dairy Science)
Zagreb
Defense date and country2021-09-30, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
U ukupnoj svjetskoj proizvodnji, mlijeko bivolica nalazi se na drugom mjestu (14,57 %), odmah iza kravljeg (81,44 %). Bivolice u proizvodnji mlijeka dobivaju sve veći značaj u cijelom svijetu, ali zbog gospodarskih razloga (sustavi držanja, proizvodni potencijal) zastupljene su u manjoj mjeri. U usporedbi s kravljim, mlijeko bivolica sadrži više mliječne masti, proteina kazeina i kalcija, što utječe na kraće vrijeme zgrušavanja u preradi mlijeka. Na preradbena svojstva mlijeka bivolica utječu kemijski sastav i fizikalna svojstva mlijeka. Mlijeko bivolica pogodno je za preradu u razne mliječne proizvode, a najpoznatiji proizvod je sir Mozzarella.
Abstract (english)
In total world milk production, buffalo milk is in the second place (14.57 %), just behind cow's milk (81.44 %). Buffalo cows are gaining more importance all over the world, but due to economic reasons (farming methods, production potential) they are less represented. Compared to cow's milk, buffalo milk contains higher contents of milk fat, protein, casein and calcium which affects a shorter rennet coagulation time. The processing properties of buffalo milk are influenced by the chemical composition and physical properties of the milk. Buffalo milk is suitable for processing into various dairy products, and the most famous product is Mozzarella cheese.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:131115
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 on2021-12-08 10:55:28