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undergraduate thesis
Određivanje udjela ukupnih mineralnih tvari i proteina u uzorcima sireva
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:344340
Vranković, Lucija
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Quality Control
Laboratory for Food Quality Control

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

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Vranković, L. (2020). Određivanje udjela ukupnih mineralnih tvari i proteina u uzorcima sireva (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:344340

Vranković, Lucija. "Određivanje udjela ukupnih mineralnih tvari i proteina u uzorcima sireva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:344340

Vranković, Lucija. "Određivanje udjela ukupnih mineralnih tvari i proteina u uzorcima sireva." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:344340

Vranković, L. (2020). 'Određivanje udjela ukupnih mineralnih tvari i proteina u uzorcima sireva', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 02 September 2024, https://urn.nsk.hr/urn:nbn:hr:159:344340

Vranković L. Određivanje udjela ukupnih mineralnih tvari i proteina u uzorcima sireva [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2024 September 02] Available at: https://urn.nsk.hr/urn:nbn:hr:159:344340

L. Vranković, "Određivanje udjela ukupnih mineralnih tvari i proteina u uzorcima sireva", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:344340

Metadata
TitleOdređivanje udjela ukupnih mineralnih tvari i proteina u uzorcima sireva
Title (english)Determination of total mineral and protein content in cheese samples
AuthorLucija Vranković
MentorKsenija Marković (mentor)
GranterUniversity of Zagreb
Faculty of Food Technology and Biotechnology
(Department of Food Quality Control)
(Laboratory for Food Quality Control)
Zagreb
Defense date and country2020-07-10, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tijekom ovog istraživanja, metodom suhog spaljivanja te metodom po Kjeldahl-u, određen je udio ukupnih mineralnih tvari i proteina u osamnaest (n=18) uzoraka različitih sireva proizvedenih na hrvatskim obiteljskim poljoprivrednim gospodarstvima. Udio ukupnih mineralnih tvari u analiziranim uzorcima sireva (n=18) kretao se u rasponu od 2,07% do 5,52% (prosječno 3,54%), dok se udio ukupnih proteina u analiziranim uzorcima sireva (n=18) kretao u rasponu od 13,29% do 33,75% (prosječno 25,33%). Dobiveni podaci mogu predstavljati doprinos utvrđivanju parametara kvalitete analiziranih proizvoda.
Abstract (english)
During this research, by dry burning method and by Kjeldahl method, was determined the content of total minerals and proteins in eighteen (n=18) samples of different cheeses produced on Croatian family farms. The content of total minerals in the analysed cheese samples (n=18) ranged from 2,07% to 5,52% (average 3,54%), while the content of total proteins in the analysed cheese samples (n=18) ranged from 13,29% to 33,75% (average 25,33%). The obtained data can be a contribution to determining the quality parameters of the analysed products.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:344340
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 Attribution-NoDerivatives 4.0 International (CC BY-ND 4.0) icon
Created on2020-07-22 09:54:14