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undergraduate thesis
Udio mliječne masti u uzorcima sira
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. urn:nbn:hr:159:656156
Perčić, Rebeka
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

Cite this document

Perčić, R. (2020). Udio mliječne masti u uzorcima sira (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:656156

Perčić, Rebeka. "Udio mliječne masti u uzorcima sira." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:656156

Perčić, Rebeka. "Udio mliječne masti u uzorcima sira." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2020. https://urn.nsk.hr/urn:nbn:hr:159:656156

Perčić, R. (2020). 'Udio mliječne masti u uzorcima sira', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 22 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:656156

Perčić R. Udio mliječne masti u uzorcima sira [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2020 [cited 2025 January 22] Available at: https://urn.nsk.hr/urn:nbn:hr:159:656156

R. Perčić, "Udio mliječne masti u uzorcima sira", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2020. Available at: https://urn.nsk.hr/urn:nbn:hr:159:656156

Metadata
TitleUdio mliječne masti u uzorcima sira
Title (english)Milk fat content in cheese samples
AuthorRebeka Perčić
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 country2020-09-01, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Tijekom ovog istraživanja acidobutirometrijskom metodom po Gerberu te metodom sušenja određen je udio mliječne masti, odnosno udio vode/suhe tvari u devetnaest (n=19) uzoraka različitih sireva proizvedenih na hrvatskim obiteljskim poljoprivrednim gospodarstvima. Udio mliječne masti u analiziranim uzorcima sireva kretao se u rasponu od 28,63% do 55,76% (prosječno 34,79%), dok se udio vode/suhe tvari kretao u rasponu od 19,13% do 58,75% (prosječno 41,05%), odnosno od 43,09% do 80,87% (prosječno 58,9%). Dobiveni analitički podaci mogu predstavljati doprinos utvrđivanju zahtjeva kvalitete analiziranih proizvoda sa obiteljskih poljoprivrednih gospodarstava.
Abstract (english)
During this research, the acydobutirometric Gerber method and the drying method were used to determine milk fat and moisture/dry matter content in nineteen (n=19) samples of different cheeses produced on Croatian family farms. Milk fat content ranged from 28,63% to 55,76% (average 34,73%), while the moisture content ranged from 19,13% to 58,75% (average 41,05%) and dry matter ranged from 43,09% to 80,87% (average 58,9%). The obtained analytical data can represent a contribution when determining quality requirements of the analysed products from Croatian family farms.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:656156
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-NonCommercial-NoDerivs 3.0 Unported (CC BY-NC-ND 3.0) icon
Created on2020-10-15 12:41:49