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undergraduate thesis
Antibiotici u mlijeku
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. urn:nbn:hr:159:278352
Bencek, Monika
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products

Institutional repository: Repository of the Faculty of Food Technology and Biotechnology

Cite this document

Bencek, M. (2012). Antibiotici u mlijeku (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:278352

Bencek, Monika. "Antibiotici u mlijeku." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:278352

Bencek, Monika. "Antibiotici u mlijeku." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2012. https://urn.nsk.hr/urn:nbn:hr:159:278352

Bencek, M. (2012). 'Antibiotici u mlijeku', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 13 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:278352

Bencek M. Antibiotici u mlijeku [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2012 [cited 2024 September 13] Available at: https://urn.nsk.hr/urn:nbn:hr:159:278352

M. Bencek, "Antibiotici u mlijeku", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2012. Available at: https://urn.nsk.hr/urn:nbn:hr:159:278352

Metadata
TitleAntibiotici u mlijeku
Title (english)Antibiotics in milk
AuthorMonika Bencek
MentorRajka Božanić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Technology of Milk and Milk Products)
Zagreb
Defense date and country2012-07-11, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Antibiotici su najčešće prisutne inhibitorne tvari u mlijeku. Oni prvenstveno negativno utječu na zdravlje ljudi, ali i na kvalitetu mlijeka, te otežavaju preradu mlijeka u mliječne proizvode. Najčešći uzrok prisutnosti antibiotičkih ostataka u mlijeku je posljedica liječenja mastitisa. S obzirom na različite bakterije, uzročnike mastitisa, postoje brojne skupine antibiotika koje imaju različito djelovanje. Gornja dopuštena granica antibiotičkih ostataka u mlijeku propisana je zakonom kako bi se zaštitili potrošači i smanjile štete u mljekarstvu. Zato su razvijene brojne metode kako bi se moglo sustavno provjeravati i dokazivati njihova prisutnost. U ovom radu korištena je metoda Twinsensor BT koja je pokazala da su svi uzorci mlijeka bili negativni na antibiotike te se može zaključit da je ono sigurno za konzumaciju.
Abstract (english)
Antibiotics are the most present inhibitory substances in milk. They primarily negatively affect on human health, but also on the quality of milk and milk processing difficult in dairy products. The most common cause of antibiotic residues in milk is a result of treatment of mastitis. Given the variety of bacteria, causes of mastitis, there are numerous groups of antibiotics that have different effects. The upper permissible limits of antibiotic residues in milk is prescribed by law to protect consumers and reduce damage to the dairy industry. Therefore, numerous methods have been developed in order to systematically check and prove their presence. In this paper the method was used Twinsensor BT, which showed that all the milk samples were negative for antibiotics and it can be concluded that it is safe for consumption.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:278352
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-15 09:00:47