prikaz prve stranice dokumenta Nutritivna i antimikrobna svojstva proizvoda od kozjeg i magarećeg mlijeka
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undergraduate thesis
Nutritivna i antimikrobna svojstva proizvoda od kozjeg i magarećeg mlijeka
Zagreb: University of Zagreb, Faculty of Agriculture, 2024. urn:nbn:hr:204:879234
Gajski, Nikola
University of Zagreb
Faculty of Agriculture
Dairy Science

Institutional repository: Repository Faculty of Agriculture University of Zagreb

Cite this document

Gajski, N. (2024). Nutritivna i antimikrobna svojstva proizvoda od kozjeg i magarećeg mlijeka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Agriculture. Retrieved from https://urn.nsk.hr/urn:nbn:hr:204:879234

Gajski, Nikola. "Nutritivna i antimikrobna svojstva proizvoda od kozjeg i magarećeg mlijeka." Undergraduate thesis, University of Zagreb, Faculty of Agriculture, 2024. https://urn.nsk.hr/urn:nbn:hr:204:879234

Gajski, Nikola. "Nutritivna i antimikrobna svojstva proizvoda od kozjeg i magarećeg mlijeka." Undergraduate thesis, University of Zagreb, Faculty of Agriculture, 2024. https://urn.nsk.hr/urn:nbn:hr:204:879234

Gajski, N. (2024). 'Nutritivna i antimikrobna svojstva proizvoda od kozjeg i magarećeg mlijeka', Undergraduate thesis, University of Zagreb, Faculty of Agriculture, accessed 02 December 2024, https://urn.nsk.hr/urn:nbn:hr:204:879234

Gajski N. Nutritivna i antimikrobna svojstva proizvoda od kozjeg i magarećeg mlijeka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Agriculture; 2024 [cited 2024 December 02] Available at: https://urn.nsk.hr/urn:nbn:hr:204:879234

N. Gajski, "Nutritivna i antimikrobna svojstva proizvoda od kozjeg i magarećeg mlijeka", Undergraduate thesis, University of Zagreb, Faculty of Agriculture, Zagreb, 2024. Available at: https://urn.nsk.hr/urn:nbn:hr:204:879234

Metadata
TitleNutritivna i antimikrobna svojstva proizvoda od kozjeg i magarećeg mlijeka
Title (english)Nutritional and antimicrobial properties of products made from goat and donkey milk
AuthorNikola Gajski
MentorDarija Bendelja Ljoljić (mentor)
Committee memberDarija Bendelja Ljoljić (predsjednik povjerenstva)
Committee memberIva Dolenčić Špehar (član povjerenstva)
Committee memberNataša Mikulec (član povjerenstva)
GranterUniversity of Zagreb
Faculty of Agriculture
(Dairy Science)
Zagreb
Defense date and country2024-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Agronomy
Abstract
Kozje i magareće mlijeko zbog svojih specifičnih svojstava, poput visoke probavljivosti, visokog sadržaja esencijalnih nutrijenata, bioloških i funkcionalnih specifičnosti proteina kao i prisustva specifičnih enzima, imaju značajan prehrambeni i terapeutski učinak na ljudski organizam. Kozje mlijeko se ističe od ostalih vrsta mlijeka po specifičnom okusu koje se pripisuje značajnom sadržaju kaprilne, kapronske i kaprinske masne kiseline, dok magareće mlijeko sadrži veći udio laktoze koja ga čini pogodnim za proizvodnju fermentiranih proizvoda. Upravo zbog velike količine laktoze magareće mlijeko nije preporučljivo za osobe koje su intolerantne na laktozu. Za razliku od kozjeg mlijeka koje se sastoji od velikog udjela masti i proteina te se najviše prerađuje u sir, mlijeko magarica pripada albuminskoj vrsti mlijeka pa je pogodnije za preradu u fermentirana mlijeka. Obje vrste mlijeka karakterizira brojna antimikrobna, antioksidativna i antiupalna svojstva. Cilj rada je usporediti nutritivna, antimikrobna i terapeutska svojstva proizvoda (sir, jogurt, probiotička fermentirana mlijeka) od kozjeg i magarećeg mlijeka.
Abstract (english)
Goat's and donkey's milk have a significant nutritional and therapeutic effect on the human body due to their specific properties such as high digestibility, high content of essential nutrients, biological and functional characteristics of proteins and the presence of specific enzymes. Goat's milk differs from other types of milk in its particular flavour, which is due to its high content of caprylic, capric and caproic fatty acids. On the other hand, donkey milk contains a high proportion of lactose, which makes it a suitable substrate for the production of fermented products, although its high lactose content makes it unsuitable for people with lactose intolerance. Unlike goat's milk, which has a high fat and protein content and is usually processed into cheese, donkey's milk is a type of milk that contains protein and is therefore more suitable for processing into fermented milk products. Both types of milk are rich in antimicrobial, antioxidant and anti-inflammatory properties. The aim of this article is to compare the nutritional, antimicrobial and therapeutic properties of products (cheese, yoghurt, probiotic fermented milk) made from goat's and donkey's milk.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:204:879234
Study programmeTitle: Organic Agriculture
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka ekološke poljoprivrede (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka ekološke poljoprivrede)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2024-11-25 09:56:13