master's thesis
Importance and role of vitamins in milk and milk products

Dragana Pintar (2015)
Sveučilište u Zagrebu
Agronomski fakultet
Metadata
TitleZnačaj i uloga vitamina u mlijeku i mliječnim proizvodima
AuthorDragana Pintar
Mentor(s)Neven Antunac (thesis advisor)
Abstract
U radu je prikazan značaj i uloga vitamina u mlijeku i mliječnim proizvodima. Mlijeko i mliječni proizvodi sadrže relativno velike količine vitamina koji imaju značajnu ulogu za rast i razvoj organizma kao i za odvijanje određenih funkcija. Samo dvije šalice mlijeka dnevno, dovoljne su za dnevno preporučenu količinu vitamina B12 i ujedno osiguravaju unos sasvim dovoljne količine vitamina A, B1 i B2 . S druge strane mlijeko je siromašno vitaminima D, E i C. Koncentracija pojedinih vitamina u fermentiranim mliječnim proizvodima je veća u odnosu na mlijeko. Može se povećati količina holina i folne kiseline ili vitamina B kompleksa. Međutim, koncentracija mnogih vitamina bitno se smanjuje jer pojedine bakterije mliječne kiseline troše veliku količinu vitamina za svoj rast ili se oni djelomice razgrade već tijekom toplinske obrade mlijeka. Tijekom pohrane fermentiranih mlijeka značajno se gubi udjel folne kiseline i vitamina B12 dok su niacin, biotin i pantotenska kiselina prilično stabilni. Sir je kao i mlijeko važan izvor vitamina B i vitamina A dok se vitamin C potpuno gubi tijekom proizvodnje sira. Određena količina vitamina u mlijeku prilikom njegove toplinske obrade se smanjuje, no ne u toliko značajnoj mjeri. Dok prilikom pasterizacije mlijeka koncentracija vitamina ostaje gotovo nepromijenjena, kod steriliziranog mlijeka situacija je nešto drugačija. Značajno se smanjuje koncentracija vitamina topljivih u vodi posebice vitamina C i nešto manje vitamina B12 , vitamina B6 , vitamina B1 i vitamina B2.
Keywordsvitamins in milk and milk products fat-soluble vitamins water-soluble vitamins heat treatment
Parallel title (English)Importance and role of vitamins in milk and milk products
Committee MembersNeven Antunac (committee member)
Jasna Pintar (committee member)
Zvonimir Prpić (committee member)
GranterSveučilište u Zagrebu
Agronomski fakultet
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 date2015-12-16
Parallel abstract (English)
This paper describes the importance and role of vitamins in milk and milk products. Milk and milk products contain relatively high amounts of vitamins that play an important role in growth and development as well as for some specific function. Just two cups of milk a day are enough for daily recommended amount of vitamin B12 and also provide enough vitamin A, B1 and B2. On the other hand milk is poor in vitamins A, E and C. The concentration of certain vitamins in fermented milk products is higher than in milk. It can increase the amount of choline and folic acid or vitamin B complex. However, concentrations of many vitamins is significantly reduced because some lactic acid bacteria consume a large amount of vitamins for their growth, or they partially decompose already during the heat treatment of milk. During storage of fermented milk folic acid and vitamin B12 significantly decline while niacin, biotin and pantothenic acid are fairly stable. Cheese and milk is an important source of B vitamins and vitamin A while vitamin C is completely lost during cheese production. A certain amount of vitamins in milk is reduced during its heat treatment, but not so significantly. While during the pasteurization of milk concentration of vitamin remains virtually unchanged, with sterilized milk situation is somewhat different. The concentration of water-soluble vitamins is significantly reduced in particular vitamin C and vitamin B12 and also vitamin B6 , vitamin B1 and vitamin B2.
Parallel keywords (Croatian)vitamini u mlijeku i mliječnim proizvodima vitamini topljivi u mastima vitamini topljivi u vodi toplinska obrada
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:204:432944
CommitterValentina Bezek