prikaz prve stranice dokumenta Korelacija metoda određivanja proteina u mlijeku i sirutki
Access restricted to students and staff of home institution
master's thesis
Korelacija metoda određivanja proteina u mlijeku i sirutki
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. urn:nbn:hr:159:571253
Mršić, Maja
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

Cite this document

Mršić, M. (2014). Korelacija metoda određivanja proteina u mlijeku i sirutki (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:571253

Mršić, Maja. "Korelacija metoda određivanja proteina u mlijeku i sirutki." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:571253

Mršić, Maja. "Korelacija metoda određivanja proteina u mlijeku i sirutki." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2014. https://urn.nsk.hr/urn:nbn:hr:159:571253

Mršić, M. (2014). 'Korelacija metoda određivanja proteina u mlijeku i sirutki', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 August 2024, https://urn.nsk.hr/urn:nbn:hr:159:571253

Mršić M. Korelacija metoda određivanja proteina u mlijeku i sirutki [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2014 [cited 2024 August 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:571253

M. Mršić, "Korelacija metoda određivanja proteina u mlijeku i sirutki", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2014. Available at: https://urn.nsk.hr/urn:nbn:hr:159:571253

Metadata
TitleKorelacija metoda određivanja proteina u mlijeku i sirutki
Title (english)Correlation method for determination of protein in milk and whey
AuthorMaja Mršić
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 country2014-02-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Svrha ovog rada bilo je određivanje korelacije između dvije metode određivanja količine proteina u mlijeku i sirutki. Metodom po Kjeltecu i metodom formol titracije analizirano je 7 različitih uzoraka steriliziranog mlijeka, 7 uzoraka pasteriziranog mlijeka i 4 uzorka sirutke. Formol titracija je brza metoda, ali s obzirom da se temelji na zapažanju minimalne promjene boje, mogućnost pogreške je puno veća nego kod metode po Kjeltecu gdje je titracija puno preciznija. Na temelju rezultata dobivenih u provedenom eksperimentu vidljivo je da ne postoji povezanost između metode određivanja ukupnih proteina formol titracijom i metodom po Kjeltecu.
Abstract (english)
The purpose of this study was to determine the correlation between the two methods of determining the amount of protein in milk and whey. Titration method by Kjeltec analyzed seven different samples of sterilized milk, 7 pasteurized milk samples and 4 whey sampels. Titration method is rapid, but since it is based on the observation of minimal color change, the potential for error is much larger than the method by Kjeltec where titration is much more precise. Based on the results obtained in the experiments conducted, it is evident that there is no correlation between the methods for the determination of total protein titration method and the method of Kjeletec.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:571253
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-02 08:53:32