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undergraduate thesis
Praćenje kvalitete mlijeka magarice tijekom zamrzavanja i skladištenja
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:094019
Zrnić, Karla
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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Zrnić, K. (2022). Praćenje kvalitete mlijeka magarice tijekom zamrzavanja i skladištenja (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:094019

Zrnić, Karla. "Praćenje kvalitete mlijeka magarice tijekom zamrzavanja i skladištenja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:094019

Zrnić, Karla. "Praćenje kvalitete mlijeka magarice tijekom zamrzavanja i skladištenja." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:094019

Zrnić, K. (2022). 'Praćenje kvalitete mlijeka magarice tijekom zamrzavanja i skladištenja', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 January 2025, https://urn.nsk.hr/urn:nbn:hr:159:094019

Zrnić K. Praćenje kvalitete mlijeka magarice tijekom zamrzavanja i skladištenja [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2025 January 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:094019

K. Zrnić, "Praćenje kvalitete mlijeka magarice tijekom zamrzavanja i skladištenja", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:094019

Metadata
TitlePraćenje kvalitete mlijeka magarice tijekom zamrzavanja i skladištenja
Title (english)Monitoring the quality of donkey milk during freezing and storage
AuthorKarla Zrnić
MentorIrena Barukčić (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 country2022-06-29, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Mlijeko magarice ima visoku zdravstvenu vrijednost zahvaljujući sastojcima koji su velikim dijelom termolabilni te se zbog toga ne preporuča termička obrada već svježa konzumacija mlijeka ili skladištenje zamrzavanjem. Stoga je cilj ovog rada bio pratiti utjecaj zamrzavanja mlijeka magarice, kroz 6 mjeseci, na fizikalno kemijska svojstva te antioksidacijski potencijal mlijeka. Istraživanje se provodilo na sirovom uzorku mlijeka magarice te na uzorcima skladištenim u zamrznutom stanju kroz period od 6 mjeseci. Istraživanje je pratilo promjenu: pH-vrijednosti, TDS (ukupne otopljene tvari) i električne vodljivosti, distribuciju veličine čestica i strukturne promjene sastojaka te promjene u antioksidacijskom potencijalu (FRAP, DPPH) te sadržaju ukupnih fenola. Kada se uzmu u obzir sve provedene analize, moguće je zaključiti da je skladištenje mlijeka magarice u zamrznutom obliku izuzetno prihvatljivo. Ne dolazi do narušavanja sastava i kvalitete mlijeka te se čak povećava aktivnost antioksidansa u mlijeku nakon zamrzavanja.
Abstract (english)
Donkey's milk has a high health value thanks to the ingredients that are mostly thermolabile and because of it, heat treatment is not recommended but fresh milk consumption or freezing storage. The aim of this study was to monitor the influence of freezing donkey’s milk for 6 months, on the physicochemical properties and antioxidant potential of milk. The research was conducted on a raw donkey’s milk sample and on samples stored in a frozen state over a period of 6 months. The research monitored changes in: pH, TDS (total dissolved solids), and electrical conductivity, the distribution of the particle sizes and structural ingredients changes, changes in antioxidative potential (FRAP, DPPH), as well as a total phenol content. All analysis considered, it’s possible to conclude that the storage of donkey’s milk in a frozen state is extremely acceptable. The composition and the quality of milk do not deteriorate, more so, the activity of antioxidants in the milk is rising after freezing.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:094019
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 on2022-09-27 08:49:34