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undergraduate thesis
Kakvoća svježeg sirovog mlijeka na ulazu u mljekaru
2017. urn:nbn:hr:128:513190
Merkl, Ani
Karlovac University of Applied Sciences
The Department of Food Processing Technology

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Merkl, A. (2017). Kakvoća svježeg sirovog mlijeka na ulazu u mljekaru (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:513190

Merkl, Ani. "Kakvoća svježeg sirovog mlijeka na ulazu u mljekaru." Undergraduate thesis, Karlovac University of Applied Sciences, 2017. https://urn.nsk.hr/urn:nbn:hr:128:513190

Merkl, Ani. "Kakvoća svježeg sirovog mlijeka na ulazu u mljekaru." Undergraduate thesis, Karlovac University of Applied Sciences, 2017. https://urn.nsk.hr/urn:nbn:hr:128:513190

Merkl, A. (2017). 'Kakvoća svježeg sirovog mlijeka na ulazu u mljekaru', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 20 April 2024, https://urn.nsk.hr/urn:nbn:hr:128:513190

Merkl A. Kakvoća svježeg sirovog mlijeka na ulazu u mljekaru [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2017 [cited 2024 April 20] Available at: https://urn.nsk.hr/urn:nbn:hr:128:513190

A. Merkl, "Kakvoća svježeg sirovog mlijeka na ulazu u mljekaru", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2017. Available at: https://urn.nsk.hr/urn:nbn:hr:128:513190

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Metadata
TitleKakvoća svježeg sirovog mlijeka na ulazu u mljekaru
Title (english)The quality of fresh raw milk in the dairy
AuthorAni Merkl
MentorBojan Matijević (mentor)
Committee memberMarijana Blažić (predsjednik povjerenstva)
Committee memberBojan Matijević (član povjerenstva)
Committee memberGoran Šarić (član povjerenstva)
Committee memberJasna Sabljarić (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
Karlovac
Defense date and country2017-11-14, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Higijenska ispravnost i ocjena kakvoće mlijeka imaju primarnu ulogu u prehrani i zaštiti zdravlja svakog potrošača. Svakodnevnom kontrolom kakvoće svježeg sirovog mlijeka slijedi se jasan cilj ranijih istraživanja u sprečavanju i upotrebi po zdravlje opasne, ali i najkvalitetnije namirnice i omogućava poduzimanje mjera u očuvanju njegove biološke vrijednosti. Sastav mlijeka može biti vrlo promjenjiv što ovisi o mnoštvu različitih čimbenika. Skupno mlijeko određenog područja uvijek je manje promjenjivog sastava nego mlijeko pojedinačnih krava. Cilj istraživanja je utvrđivanje kakvoće svježeg otkupljenog mlijeka na prijemnoj rampi radi lakše prerade i proizvodnje UHT mlijeka. Tijekom 2015. godine praćena je kakvoća mlijeka i to: titracijska kiselost, pH-vrijednost, alkoholna proba, točka ledišta, udio mliječne masti i udio proteina. Kakvoća mlijeka je varirala tijekom 2015. godine, ali vrijednosti nisu odstupale od Pravilnika o kakvoći svježeg sirovog mlijeka.
Abstract (english)
Hygienic and quality standards of milk take a principal role in the nutrition as well as in the health care of every consumer. Through regular fresh raw milk monitoring, a distinct objective of earlier research is outlined in the prevention and usage of this health wise perilous, but highly - quality produce thus securing its biological value. Milk composition can be very variable depending on the various number of diverse factors. Bulk milk of a certain topographical area is always of a less variable composition than milk obtained from individual cows. The objective of the research is to determine the quality of fresh raw milk harvested via the milking pipeline thus enabling easier processing and production of UHT milk. During 2015, quality of milk was being monitored by means of acidity titration, pH standard values, alcohol test, its freezing point and milk fat and protein proportions. Quality of milk was wide-ranging during 2015, however the levels were in accordance to the Ordinance on the quality of fresh raw milk.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:513190
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Milk processing
Study programme type: professional
Study level: undergraduate
Academic / professional title: stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (stručni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
Terms of useLicence In copyright icon
Created on2018-04-19 12:50:05