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undergraduate thesis
Sastav, svojstva i primjena kozjeg mlijeka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:686518
Časek, Dražen
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

Časek, D. (2010). Sastav, svojstva i primjena kozjeg mlijeka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:686518

Časek, Dražen. "Sastav, svojstva i primjena kozjeg mlijeka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:686518

Časek, Dražen. "Sastav, svojstva i primjena kozjeg mlijeka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:686518

Časek, D. (2010). 'Sastav, svojstva i primjena kozjeg mlijeka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:686518

Časek D. Sastav, svojstva i primjena kozjeg mlijeka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 September 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:686518

D. Časek, "Sastav, svojstva i primjena kozjeg mlijeka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:686518

Metadata
TitleSastav, svojstva i primjena kozjeg mlijeka
Title (english)Composition, properties and application of goat milk
AuthorDražen Časek
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 country2010-07-15, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Cilj rada bio je prikazati koje su glavne osobine kozjeg mlijeka. Vrlo detaljno se uspoređuju sastavi i osobine kozjeg i kravljeg mlijeka te naglašavaju prednosti koje posjeduje kozje mlijeko. Sve usporedbe navedene su i tabelarnim prikazom. Također je prikazan kemijski sastav kozjeg mlijeka, osobine pojedinih sastojaka te usporedba sa njihovim udjelom u ostalim vrstama mlijeka. Opisuje se utjecaj nekih čimbenika, kao što su pH-vrijednost, temperatura, koncentracija Ca2+ iona ili enzima na stabilnost sastojaka, njihove promjene ili međusobne interakcije. Opisane su zdravstvene osobine kozjeg mlijeka te istaknute dijatetske i terapijske prednosti koje ono posjeduje. U radu se također spominju glavne fizikalne i tehnološke osobine kozjeg mlijeka. Prikazani su i rezultati laboratorijskih mjerenja fizikalnih svojstava kozjeg mlijeka. Osim toga, prikazana je svjetska i hrvatska proizvodnja kozjeg mlijeka te glavni proizvodi od kozjeg mlijeka.
Abstract (english)
The aim of the thesis was to show the main properties of goat milk. The composition and properties of goat and cow milk are described very detailed, thesis also emphasizes the benefits of goat milk. All comparisons are also listed in the tables. Thesis also shows the chemical composition of goat milk, properties of individual components and a comparison of their proportions in other types of milk. The influence of some factors on the stability of components or changes in their mutual interactions, such as pH value, temperature, concentration of Ca2+ ions or enzymes, are described. Medical properties of goat milk are described together with prominent dietetic and therapeutic benefits that it has. The thesis also mentiones the main physical and technological properties of goat milk. The results of laboratory measurements of physical properties of goat milk are also shown. In addition, the thesis shows the world production of goat milk together with Croatian production as well as the main products of goat milk.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:686518
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 on2017-06-07 13:42:41