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undergraduate thesis
Usporedba određivanja gustoće mlijeka piknometrom i laktodenzimetrom
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. urn:nbn:hr:159:215504
Sokić, Viktorija
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

Sokić, V. (2013). Usporedba određivanja gustoće mlijeka piknometrom i laktodenzimetrom (Undergraduate thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:215504

Sokić, Viktorija. "Usporedba određivanja gustoće mlijeka piknometrom i laktodenzimetrom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:215504

Sokić, Viktorija. "Usporedba određivanja gustoće mlijeka piknometrom i laktodenzimetrom." Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2013. https://urn.nsk.hr/urn:nbn:hr:159:215504

Sokić, V. (2013). 'Usporedba određivanja gustoće mlijeka piknometrom i laktodenzimetrom', Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 18 March 2025, https://urn.nsk.hr/urn:nbn:hr:159:215504

Sokić V. Usporedba određivanja gustoće mlijeka piknometrom i laktodenzimetrom [Undergraduate thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2013 [cited 2025 March 18] Available at: https://urn.nsk.hr/urn:nbn:hr:159:215504

V. Sokić, "Usporedba određivanja gustoće mlijeka piknometrom i laktodenzimetrom", Undergraduate thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2013. Available at: https://urn.nsk.hr/urn:nbn:hr:159:215504

Metadata
TitleUsporedba određivanja gustoće mlijeka piknometrom i laktodenzimetrom
Title (english)Comparison of determination the density of milk by pycnometer and areometer
AuthorViktorija Sokić
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 country2013-02-27, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Gustoća mlijeka predstavlja jedan od važnih parametara pri dokazivanju ispravnosti mlijeka. Referentna metoda određivanja gustoće mlijeka bazira se na vaganju piknometra s uzorcima mlijeka. Također, razvijena je i druga, indirektna metoda određivanja gustoće mlijeka pomoću laktodenzimetra. Određivanje gustoće mlijeka pomoću laktodenzimetra namijenjeno je određivanju gustoće sirovog mlijeka. Cilj ovog rada bio je utvrditi da li se indirektna metoda može koristiti kao zamjena za referentnu metodu. Izračunati parametri pokazali su značajne razlike između korištenih metoda. Stoga se indirektna metoda ne može koristiti kao zamjena za referentnu metodu.
Abstract (english)
The density of milk is one of the important parameters in assessing the quality of milk. Reference method for determining the density of milk is based on weighing pycnometer milk samples. The second indirect method for determining the density of milk is using aerometer. Determining the density of milk using an aerometer is intended to determine the density of raw milk. The goal of this study was to determine whether the indirect method can be used as a substitute for a reference method. The calculated parameters showed significant differences between the methods. Therefore, the indirect method can not be used as a substitute for a reference method.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:215504
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2017-05-04 09:08:46