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master's thesis
Kontrola kvalitete mlijeka iz mljekomata na području Zagrebačke županije
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. urn:nbn:hr:159:878382
Telišman, Andrea
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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Telišman, A. (2017). Kontrola kvalitete mlijeka iz mljekomata na području Zagrebačke županije (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:878382

Telišman, Andrea. "Kontrola kvalitete mlijeka iz mljekomata na području Zagrebačke županije." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:878382

Telišman, Andrea. "Kontrola kvalitete mlijeka iz mljekomata na području Zagrebačke županije." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2017. https://urn.nsk.hr/urn:nbn:hr:159:878382

Telišman, A. (2017). 'Kontrola kvalitete mlijeka iz mljekomata na području Zagrebačke županije', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:878382

Telišman A. Kontrola kvalitete mlijeka iz mljekomata na području Zagrebačke županije [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2017 [cited 2025 March 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:878382

A. Telišman, "Kontrola kvalitete mlijeka iz mljekomata na području Zagrebačke županije", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:159:878382

Metadata
TitleKontrola kvalitete mlijeka iz mljekomata na području Zagrebačke županije
Title (english)The quality of raw milk from a vending machine on the area of Zagreb County
AuthorAndrea Telišman
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 country2017-09-25, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Mlijeko je vrlo kvarljiva namirnica, stoga je kontrola kvalitete u pogledu higijenske ispravnosti i sastava iznimno bitna. Cilj istraživanja bio je utvrditi kemijski sastav i mikrobiološku ispravnost mlijeka prikupljenih iz 11 različitih mljekomata na području grada Zagreba i okolice, te ispitati odgovara li ona zakonski postavljenim kriterijima. Također je cilj bio utvrditi razlike u uzorcima sirovog mlijeka prikupljenim u dva različita godišnja doba. Uzorcima mlijeka određen je udio mliječne masti, proteina, laktoze, suhe tvari, bezmasne suhe tvari i pepela. Higijenska kvaliteta mlijeka određena je na temelju broja somatskih stanica i ukupnog broja mikroorganizama. Rezultati su pokazali da uzorci mlijeka kemijskim sastavom udovoljavaju odredbama Pravilnika o utvrđivanju sastava sirovog mlijeka (NN 27/17). Međutim, mikrobiološka analiza je dala zabrinjavajuće rezultate gdje niti jedan uzorak nije udovoljavao odredbama Zakona o higijeni hrane i mikrobiološkim kriterijima za hranu (NN 81/13). Prosječan broj somatskih stanica/mL u sirovom mlijeku na zadovoljavajućem je nivou i kod 77% uzoraka iznosi <400.000 BSS/mL.
Abstract (english)
Milk is a very perishable food so quality control of raw milk is very important in terms of protecting the health and safety of consumers. The aim of the research was to determine the chemical composition and microbiological validity of the milk collected from 11 different vending machines in the area of Zagreb, and to examine whether it complies with the legally set criteria. The aim was also to establish the differences in samples of raw milk collected in two different seasons. In the milk samples share of milk fat, protein, lactose, dry matter and ash were determined. Hygiene quality of milk was determined by the number of somatic cells and the total number of microorganisms. The results showed that chemical composition of raw milk from a vending machine samples matches the set of legal criteria. However, the microbiological analysis has given bad results where no sample was within legal criteria. The average number of somatic cells per mL in raw milk is at a satisfactory level and 77% of the milk samples were <400,000 BSS /mL.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:878382
Study programmeTitle: Food Engineering
Study programme type: university
Study level: graduate
Academic / professional title: magistar/magistra inženjer/inženjerka prehrambenog inženjerstva (magistar/magistra inženjer/inženjerka prehrambenog inženjerstva)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2017-11-13 14:18:05