prikaz prve stranice dokumenta Korelacija dviju metoda određivanja udjela mliječne masti u mlijeku i vrhnju
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master's thesis
Korelacija dviju metoda određivanja udjela mliječne masti u mlijeku i vrhnju
Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. urn:nbn:hr:159:185821
Sindičić, Matilda
University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products

Cite this document

Sindičić, M. (2010). Korelacija dviju metoda određivanja udjela mliječne masti u mlijeku i vrhnju (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:185821

Sindičić, Matilda. "Korelacija dviju metoda određivanja udjela mliječne masti u mlijeku i vrhnju." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:185821

Sindičić, Matilda. "Korelacija dviju metoda određivanja udjela mliječne masti u mlijeku i vrhnju." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2010. https://urn.nsk.hr/urn:nbn:hr:159:185821

Sindičić, M. (2010). 'Korelacija dviju metoda određivanja udjela mliječne masti u mlijeku i vrhnju', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:159:185821

Sindičić M. Korelacija dviju metoda određivanja udjela mliječne masti u mlijeku i vrhnju [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2010 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:159:185821

M. Sindičić, "Korelacija dviju metoda određivanja udjela mliječne masti u mlijeku i vrhnju", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:159:185821

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Metadata
TitleKorelacija dviju metoda određivanja udjela mliječne masti u mlijeku i vrhnju
Title (english)Corelation two methods by determing milk fat in milk and cream
AuthorMatilda Sindičić
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 country2010, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
U radu je utvrđivana korelacija dviju metoda određivanja udjela mliječne masti u mlijeku i vrhnju. Za analizu mlijeka korištena je metoda po Gerberu, koja se temelji na kemijskom otapanju kazeina i zaštitne opne kuglica masti, i metoda infracrvene spektrometrije. Za analizu vrhnja korištena je gravimetrijska metoda po Roederu i Gerberu, najtočnija brza metoda za određivanje udjela masti u vrhnju, te metoda infracrvene spektrometrije. Analizirano je po pet uzoraka steriliziranog mlijeka sa 0,9% i 3,8% mliječne masti, pasteriziranog mlijeka sa 1,5% i 3,2% mliječne masti te vrhnja sa 12, 30 i 39% mliječne masti. Rezultati su pokazali da nema značajnih razlika u mjerenjima mliječne masti pomoću Gerberove (za mlijeko) odnosno Roederove metode (za vrhnje) i metode infracrvene spektrometrije.
Abstract (english)
In this work was examined the correlation between two methods of determining fat in milk and cream.For milk analysis method by Gerber was used, which is based on the chemical dissolving casein and protective skins fat balls, and the method of infrared spectrometry.For cream analysis is used gravity method by Roederu and Gerber, describes a fast method for determining the content of fat in the cream, and the method of infrared spectrometry.Analysis of five samples of sterile milk with 0.9% and 3.8%, pasteurization milk with 1.5% and 3.2% and cream with 12, 30 and 39% of milk fat. The results showed that there was no significant difference in measurements of milk fat by Gerber (for milk) and Roeder methods (for cream) and infrared spectrometry.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:159:185821
Study programmeTitle: Food Technology; specializations in: Nutrition
Course: Nutrition
Study programme type: university
Study level: graduate
Academic / professional title: diplomirani inženjer prehrambene tehnologije; smjer nutricionizam (diplomirani inženjer prehrambene tehnologije; smjer nutricionizam)
Type of resourceText
File originBorn digital
Access conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
RepositoryRepository of the Faculty of Food Technology and Biotechnology
Created on2017-08-28 12:13:59

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