Promjene stvojstava i kvalitete mlijeka magarice obrađenog različitim režimima toplinske obrade

Lukenda, Valentina

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master's thesis

Promjene stvojstava i kvalitete mlijeka magarice obrađenog različitim režimima toplinske obrade

Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. urn:nbn:hr:159:867303

Lukenda, Valentina

University of Zagreb
Faculty of Food Technology and Biotechnology
Department of Food Engineering
Laboratory for Technology of Milk and Milk Products

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APA 6th Edition

Lukenda, V. (2022). Promjene stvojstava i kvalitete mlijeka magarice obrađenog različitim režimima toplinske obrade (Master's thesis). Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology. Retrieved from https://urn.nsk.hr/urn:nbn:hr:159:867303

MLA 8th Edition

Lukenda, Valentina. "Promjene stvojstava i kvalitete mlijeka magarice obrađenog različitim režimima toplinske obrade." Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, 2022. https://urn.nsk.hr/urn:nbn:hr:159:867303

Chicago 17th Edition

Harvard

Lukenda, V. (2022). 'Promjene stvojstava i kvalitete mlijeka magarice obrađenog različitim režimima toplinske obrade', Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, accessed 08 February 2025, https://urn.nsk.hr/urn:nbn:hr:159:867303

Vancouver

Lukenda V. Promjene stvojstava i kvalitete mlijeka magarice obrađenog različitim režimima toplinske obrade [Master's thesis]. Zagreb: University of Zagreb, Faculty of Food Technology and Biotechnology; 2022 [cited 2025 February 08] Available at: https://urn.nsk.hr/urn:nbn:hr:159:867303

IEEE

V. Lukenda, "Promjene stvojstava i kvalitete mlijeka magarice obrađenog različitim režimima toplinske obrade", Master's thesis, University of Zagreb, Faculty of Food Technology and Biotechnology, Zagreb, 2022. Available at: https://urn.nsk.hr/urn:nbn:hr:159:867303

Cite this item: https://urn.nsk.hr/urn:nbn:hr:159:867303

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Metadata

Title	Promjene stvojstava i kvalitete mlijeka magarice obrađenog različitim režimima toplinske obrade
Title (english)	Changes in the properties and quality of donkey milk processed with different heat treatment regimes
Author	Valentina Lukenda
Mentor	Irena Barukčić Jurina (mentor)
Committee member	Tamara Jurina (predsjednik povjerenstva)
Committee member	Katarina Lisak Jakopović (član povjerenstva)
Committee member	Andreja Leboš-Pavunc (član povjerenstva)
Granter	University of Zagreb Faculty of Food Technology and Biotechnology (Department of Food Engineering) (Laboratory for Technology of Milk and Milk Products) Zagreb
Defense date and country	2022-09-28, Croatia
Scientific / art field, discipline and subdiscipline	BIOTECHNICAL SCIENCES Food Technology
Abstract	Cilj ovog rada bio je istražiti utjecaj različitih temperaturnih režima na kvalitetu mlijeka magarice; formiranje ukupnog i slobodnog hidroksimetilfurfurala, utjecaj na antioksidacijsku aktivnost (DPPH i FRAP metoda), na količinu ukupnih fenola, kao i na promjene u boji mlijeka magarice, količini ukupnih topljivih tvari i električnoj vodljivosti, te raspodjeli veličine čestica. Istraživanje je provedeno u laboratorijskim uvjetima na sirovom mlijeku magarice, te na uzorcima mlijeka magarice tretiranim različitim temperaturnim režimima (63-65 °C/15 sek, 72 °C/20 sek, 90-95 °C/5 min, 116 °C/15 min). Temeljem dobivenih rezultata može se zaključiti da povećanjem temperature dolazi do povećanja koncentracije ukupnog i slobodnog hidroksimetilfurfurala, koncentracije ukupnih fenola te antioksidacijske aktivnosti mjerene FRAP metodom. Povećava se i količina ukupnih otopljenih tvari i električna vodljivost, a najveće promjene u boji mlijeka izražene su kod uzorka tretiranog pri 116 °C. Također, blisko infracrvena spektroskopija ukazuje na određene kvalitativne promjene strukture pri različitim temperaturnim režimima. Povišenjem temperature dolazi do denaturacije proteina, što pokazuju rezultati SDS elektroforeze.
Abstract (english)	The goal of this paper was to research the influence of different temperature regimes on the quality of donkey milk; formation of total and free Hydroxymethylfurfural, influence on antioxidant activity (DPPH and FRAP method), on the amount of total phenols, as well as on changes in the color of donkey milk, amount of total dissolved solids and electrical conductivity, and particle size distribution. The research was conducted in laboratory conditions on raw donkey milk, and on samples of donkey milk treated at different temperature regimes (63-65 °C/ 15 sec, 72 °C/ 20 sec, 90-95 °C/5 min, 116 °C/15 min. Based on the experimental results, it can be concluded that temperature increase leads to an increase in the concentration of total and free Hydroxymethylfurfural, concentration of total phenols and increase of antioxidant activity measured by the FRAP method. Total dissolved solids and electrical conductivity also increases, and the biggest changes in the color of milk can be seen in samples treated at 116 °C. Likewise, the Near Infrared Spectroscopy shows certain qualitative changes in structure at different temperature regimes. An increase in temperature leads to denaturation of proteins, which has been proven by the results of SDS electrophoresis.
Keywords
Keywords (english)
Language	croatian
URN:NBN	urn:nbn:hr:159:867303
Study programme	Title: Food Safety Management Study programme type: university Study level: graduate Academic / professional title: magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane (magistar/magistra inženjer/inženjerka upravljanja sigurnošću hrane)
Type of resource	Text
File origin	Born digital
Access conditions	Open access
Terms of use
Repository	Repository of the Faculty of Food Technology and Biotechnology
Created on	2023-02-24 13:53:03