master's thesis
The importance and role of mineral elements in milk and dairy products

Marina Kajdić Kljajić (2016)
Sveučilište u Zagrebu
Agronomski fakultet
Opće stočarstvo
Metadata
TitleZnačaj i uloga mineralnih elemenata u mlijeku i mliječnim proizvodima
AuthorMarina Kajdić Kljajić
Mentor(s)Neven Antunac (thesis advisor)
Abstract
U mlijeku je identificirano oko 40 različitih mineralnih elemenata, koji se dijele na makroelemente i mikroelemente. Makroelementi u mlijeku (kalcij, fosfor, magnezij, natrij, kalij, klor i sumpor) nalaze se u obliku anorganskih ili organskih soli. Za razliku od makroelemenata, mikroelemenata u mlijeku ima brojčano više. U njih ubrajamo cink, brom, selen, aluminij, željezo, bakar, fluor, molibden i druge. Većina mikroelemenata prisutna je u tragovima ili samo kvalitativno dokazana poput barija, litija i kobalta. Najviše mineralnih elemenata nalazi se u obliku topljivih disociranih ili nedisociranih anorganskih soli u koje se ubrajaju kloridi, fosfati i citrati. Za razliku od topljivih i netopljivih anorganskih soli, mineralni elementi mogu se nalaziti u ionskom molekularnom i koloidnom obliku. Mlijeko i mliječni proizvodi su bogati mineralnim elementima i prijeko su potrebni i važni u svakodnevnoj prehrani. Njihova konzumacija izuzetno je važna prvenstveno radi biološke vrijednosti proteina i mineralnih elemenata. Cilj rada bio je proučiti dostupnu literaturu u kojoj su obrađeni mineralni elementi u mlijeku i mliječnim proizvodima. Obrađene su i uspoređene vrijednosti koncentracija mineralnih elemenata u mliječnim proizvodima poput fermentiranih mlijeka, sireva, vrhnja i maslaca. Prikazana je prehrambena uloga svakog pojedinog mineralnog elementa, njihov preporučeni unos kao i utjecaj na ljudski organizam. Također, prikazane su i koncentracije mineralnih elemenata u određenim vrstama mlijeka, poput ovčjeg, kozjeg i kobiljeg. Uspoređene su njihove vrijednosti prema različitim autorima i navedene njihove odlike, prednosti i nedostaci. Prikazan je utjecaj pojedinih čimbenika kao npr. pasmine, hranidbe, stadija laktacije i zdravstvenog stanja mliječne žlijezde. Prema određenim literaturnim podacima uspoređene su vrijednosti fizikalnih svojstava u različitim vrstama mlijeka i prikazane sličnosti i variranja unutar pojedinih vrsta. S obzirom na daljnja istraživanja i usporedbe rezultata, može se zaključiti da mineralni elementi imaju veoma važnu ulogu. Njihov udjel u mlijeku i mliječnim proizvodima je od iznimne važnosti, uključujući fiziološku važnost.
Keywordsmineral elements macroelements microelements milk and dairy products
Parallel title (English)The importance and role of mineral elements in milk and dairy products
Committee MembersNeven Antunac (committee chairperson)
Krešimir Salajpal (committee member)
Ante Ivanković (committee member)
GranterSveučilište u Zagrebu
Agronomski fakultet
Lower level organizational unitsOpće stočarstvo
PlaceZagreb
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Agronomy
Dairy
Study programme typeuniversity
Study levelgraduate
Study programmeProduction and Processing of Milk
Academic title abbreviationmag. ing. agr.
Genremaster's thesis
Language Croatian
Defense date2016-01-27
Parallel abstract (English)
Around 40 different mineral elements have been identified in milk and they are divided into macroelements and microelements. Macroelements in milk take the form of inorganic or organic salts (calcium, phosphorus, magnesium, sodium, potassium, chlorine and sulfur). Unlike macroelements, the quantity of microelements in milk is higher. Microelements include zinc, bromine, selenium, aluminum, iron, copper, fluorine, molybdenum and other. The majority of microelements is present in trace amounts or it is only qualitatively shown like barium, lithium and cobalt. Most mineral elements take the form of soluble dissociated or undissociated inorganic salts which include chlorides, phosphates and citrates. Unlike soluble and insoluble inorganic salts, mineral elements can be contained in the ionic molecular and colloidal form. Milk and dairy products are rich in mineral elements and they are essential and important in everyday diet. Their intake is of significant importance primarily because of the biological value of proteins and mineral elements. The aim of the thesis was to study the available literature which deals with mineral elements in milk and milk products. The thesis offers an analysis and comparison of concentration values of mineral elements in dairy products such as fermented milk, cheese, cream and butter. The thesis also depicts the dietary role of each individual mineral element, its recommended intake, as well as its impact on the human body. Moreover, the thesis shows the mineral concentration in specific types of milk, such as sheep, goat and mare milk. Their values are compared according to different authors. The paper also enumerates their characteristics, as well as their positive and negative traits. The influence of certain factors such as breed, feeding process, lactation stage and health status of mammary glands are shown. According to certain data values of physical properties in different types of milk are compared and similarities and variations within each species are shown. Due to further research and the comparison of results, one can conclude that mineral elements have a significant role. Their composition in milk and dairy products is of paramount importance, including physiological significance.
Parallel keywords (Croatian)mineralni elementi makroelementi mikroelementi mlijeko i mliječni proizvodi
Resource typetext
Access conditionAccess restricted to students and staff of home institution
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:204:826512
CommitterValentina Bezek