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undergraduate thesis
Sastav i svojstva kravljeg, kozjeg, ovčjeg i majčinog mlijeka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. urn:nbn:hr:159:938660
Mlakar, Nikolina
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

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Mlakar, N. (2011). Sastav i svojstva kravljeg, kozjeg, ovčjeg i majčinog mlijeka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:938660

Mlakar, Nikolina. "Sastav i svojstva kravljeg, kozjeg, ovčjeg i majčinog mlijeka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:938660

Mlakar, Nikolina. "Sastav i svojstva kravljeg, kozjeg, ovčjeg i majčinog mlijeka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2011. https://urn.nsk.hr/urn:nbn:hr:159:938660

Mlakar, N. (2011). 'Sastav i svojstva kravljeg, kozjeg, ovčjeg i majčinog mlijeka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:938660

Mlakar N. Sastav i svojstva kravljeg, kozjeg, ovčjeg i majčinog mlijeka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2011 [cited 2024 September 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:938660

N. Mlakar, "Sastav i svojstva kravljeg, kozjeg, ovčjeg i majčinog mlijeka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2011. Available at: https://urn.nsk.hr/urn:nbn:hr:159:938660

Metadata
TitleSastav i svojstva kravljeg, kozjeg, ovčjeg i majčinog mlijeka
Title (english)Composition and properties of cow, goat, sheep and human brest milk
AuthorNikolina Mlakar
MentorLjubica Tratnik (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 country2011-07-13, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Mlijeko smatramo jednom od hranjivo najvrjednijih namirnica u našoj svakodnevnoj prehrani. U posljednje vrijeme sve se više važnosti pridaje kozjem i ovčjem mlijeku. Od ukupne svjetske proizvodnje mlijeka (703 milijuna tona godišnje) najviše je kravljeg mlijeka (84 %), kozjeg (2,2 %), ovčjeg (1,3 %). Sve vrste mlijeka sadržavaju iste sastojke, ali udjeli i međusobni odnosi sastojaka pa i njihova struktura i kvaliteta (proteina i masti) mogu biti vrlo različiti. Zbog toga se vrste mlijeka razlikuju prema senzorskim, prehrambenim i fizikalno-kemijskim osobinama što su detaljno opisane u ovom radu. Posebno se ističe sastav i karakteristike majčinog mlijeka i njegova važnost u prehrani dojenčadi. Također su navedene tehnološke osobine kravljeg, kozjeg i ovčjeg mlijeka, te njihovi glavni proizvodi.
Abstract (english)
Milk is considered one of the most valuable nutritious foods in our daily diet. Lately, more and more importance attached to goat and sheep's milk. Of the total world milk production (703 million tons per year) the most is cow's milk (84 %), goat (2.2 %), sheep (1.3 %). All kinds of milk contain the same ingredients, but the stakes and the relations between constituents and their structure and quality (protein and fat) may be very different. Therefore, the types of milk vary according to sensory, nutritional and physical-chemical characteristics as described in detail in this paper. Special emphasis is on composition and characteristics of breast milk and its importance in the diet of infants. Also listed are the technological properties of cow's, goat's and sheep's milk, and their main products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:938660
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 on2017-05-19 10:32:17