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undergraduate thesis
Funkcionalni proizvodi obogaćeni proteinima sirutke
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:516577
Kolić, Nataša
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Food Processes Engineering

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

Cite this document

Kolić, N. (2010). Funkcionalni proizvodi obogaćeni proteinima sirutke (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:516577

Kolić, Nataša. "Funkcionalni proizvodi obogaćeni proteinima sirutke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:516577

Kolić, Nataša. "Funkcionalni proizvodi obogaćeni proteinima sirutke." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:516577

Kolić, N. (2010). 'Funkcionalni proizvodi obogaćeni proteinima sirutke', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 24 December 2024, https://urn.nsk.hr/urn:nbn:hr:159:516577

Kolić N. Funkcionalni proizvodi obogaćeni proteinima sirutke [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 December 24] Available at: https://urn.nsk.hr/urn:nbn:hr:159:516577

N. Kolić, "Funkcionalni proizvodi obogaćeni proteinima sirutke", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:516577

Metadata
TitleFunkcionalni proizvodi obogaćeni proteinima sirutke
Title (english)Functional products enriched with whey proteins
AuthorNataša Kolić
MentorSuzana Rimac Brnčić (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Engineering)
(Laboratory for Food Processes Engineering)
Zagreb
Defense date and country2010-09-16, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Biotechnology
Abstract
Sirutka je sporedni proizvod koji nastaje u tehnološkom procesu proizvodnje sira ili kazeina, a sastav i svojstva ovise o tehnologiji proizvodnje osnovnog proizvoda te o kakvoći korištenog mlijeka. Prema prosjeĉnom sastavu sirutka sadrži 93% vode, a u nju prelazi i 50% suhe tvari mlijeka. Najveći postotak suhe tvari sirutke čini laktoza (oko 70%), ovisno o kiselosti sirutke, a zatim slijede sirutkini proteini, mineralne tvari te masti. Najvrijednija komponenta sirutke su proteini, koji se sastoje od ß – laktoglobulina, α – laktalbumina, imunoglobulina, laktoferina i albumina krvnog seruma. Proteini sirutke sadrže sve esencijalne aminokiseline, a njihova je vrijednost i u tome što su potpuno probavljivi i iskoristivi. Proteini sirutke najveću primjenu imaju u prehrani sportaša. Zbog odličnih funkcionalnih svojstava primjenjuju se u brojnim prehrambenim proizvodima, osobito u pripremi hrane za dojenčad i dijetetske hrane te radi povećanja hranjive vrijednosti brojnih mliječnih, ali i drugih prehrambenih proizvoda. Proteini sirutke dobivaju se separacijom iz tekuće sirutke raznim postupcima pročišćavanja. Od proizvoda na bazi sirutke važni su sirutkini napitci te albuminski sir.
Abstract (english)
Whey is a by-product generated in the processing of cheese or casein, and the composition and properties depend on the technology of the base product and the quality of milk used. According to the average composition of whey contains 93% water, while it exceeds 50% and dry milk. The largest percentage of dry whey makes lactose (70%), depending on the acidity of whey, followed by whey proteins, minerals and fat. Valuable component of whey proteins, which consist of ß - lactoglobulin, α - lactalbumin, immunoglobulins, lactoferrin and albumin in blood serum. Whey proteins contain all essential amino acids, and their value in the fact that they are completely digestible and usable. Whey proteins have the greatest application in the diet of athletes. Due to the excellent functional properties are used in many food products, particularly in the preparation of food for infants and dietetic foods and to increase the nutritional value of many dairy, and other food products. Whey proteins are obtained by separation from the liquid whey to various purification procedures. From whey-based products are important whey drinks and albumin cheese.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:516577
Study programmeTitle: Biotechnology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka biotehnologije)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-06-02 12:06:11