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undergraduate thesis
Fizikalno kemijska usporedba sastava kravljeg, kozjeg i ovčjeg mlijeka
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. urn:nbn:hr:159:296957
Zlatar, Filip
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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Zlatar, F. (2018). Fizikalno kemijska usporedba sastava kravljeg, kozjeg i ovčjeg mlijeka (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:296957

Zlatar, Filip. "Fizikalno kemijska usporedba sastava kravljeg, kozjeg i ovčjeg mlijeka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:296957

Zlatar, Filip. "Fizikalno kemijska usporedba sastava kravljeg, kozjeg i ovčjeg mlijeka." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2018. https://urn.nsk.hr/urn:nbn:hr:159:296957

Zlatar, F. (2018). 'Fizikalno kemijska usporedba sastava kravljeg, kozjeg i ovčjeg mlijeka', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 12 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:296957

Zlatar F. Fizikalno kemijska usporedba sastava kravljeg, kozjeg i ovčjeg mlijeka [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2018 [cited 2024 September 12] Available at: https://urn.nsk.hr/urn:nbn:hr:159:296957

F. Zlatar, "Fizikalno kemijska usporedba sastava kravljeg, kozjeg i ovčjeg mlijeka", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:159:296957

Metadata
TitleFizikalno kemijska usporedba sastava kravljeg, kozjeg i ovčjeg mlijeka
Title (english)Physico chemical comparison of cow s, goat s and sheep s milk composition
AuthorFilip Zlatar
MentorKatarina Lisak Jakopović (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 country2018-07-09, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Mlijeko, kao prva hrana svakog sisavca, je najkompletnija prirodna tekućina. Iako je mlijeko primarno namijenjeno mladim sisavcima ono sadržava sve tvari neophodne za normalnu funkciju ljudskog organizma. Mljekarska industrija se smatra najinovativnijim prehrambenim sektorom u Europskoj Uniji zbog široke palete proizvoda koji se mogu dobiti iz jedne početne sirovine – mlijeka. Za odabir sirovine (s obzirom na vrstu mlijeka) i tehnološkog procesa (s obzirom na ekonomsku isplativost) potrebno je dobro poznavati fizikalno – kemijske karakteristike mlijeka. Upravo je zato cilj ovoga rada bio usporediti fizikalno - kemijski sastav tri vrste mlijeka i to kravljega, kozjega i ovčjega te analizirati i diskutirati sličnosti i razlike među njima. Na taj način će se dobiti kompletna slika navedenih vrsta mlijeka te olakšati odabir sirovine proizvođačima, odnosno potrošačima pružati informacije o nutritivnoj vrijednosti mlijeka.
Abstract (english)
Milk, as the first food of every mammal, is the most complete natural liquid. Although milk is primarly intended for young mammals it contains all of the substances needed for a normal function of human organism. Milk industry is considered the most inovative food sector in the European Union due to its wide range of products which can be made from one starting raw material – milk. For choosing the raw material (considering the type of milk) and the technological process (considering the economical profitability) it is needed to be well informed of physico – chemical caracteristics of milk. Exactly because of that, goal of this work was to compare physico – chemical composition of cow, goat and sheep milk. Another goal was to analyze and discuss similarities and differences between them. In that way, we are going to get a complete picture of mentioned milks and by that we will make it easier to choose the raw material for the producers and to give consumers the information about nutrition value of milk.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:296957
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 conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-07-18 08:15:41