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undergraduate thesis
ISKORIŠTAVANJE SIRUTKE - DOSTIGNUĆA I INOVATIVNI NAČINI PRIMJENE
2021. urn:nbn:hr:128:673971
Antić, Anamarija
Karlovac University of Applied Sciences
The Department of Food Processing Technology
Professional Study of Food Processing Technology - Full-time study

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Antić, A. (2021). ISKORIŠTAVANJE SIRUTKE - DOSTIGNUĆA I INOVATIVNI NAČINI PRIMJENE (Undergraduate thesis). Karlovac: Karlovac University of Applied Sciences. Retrieved from https://urn.nsk.hr/urn:nbn:hr:128:673971

Antić, Anamarija. "ISKORIŠTAVANJE SIRUTKE - DOSTIGNUĆA I INOVATIVNI NAČINI PRIMJENE." Undergraduate thesis, Karlovac University of Applied Sciences, 2021. https://urn.nsk.hr/urn:nbn:hr:128:673971

Antić, Anamarija. "ISKORIŠTAVANJE SIRUTKE - DOSTIGNUĆA I INOVATIVNI NAČINI PRIMJENE." Undergraduate thesis, Karlovac University of Applied Sciences, 2021. https://urn.nsk.hr/urn:nbn:hr:128:673971

Antić, A. (2021). 'ISKORIŠTAVANJE SIRUTKE - DOSTIGNUĆA I INOVATIVNI NAČINI PRIMJENE', Undergraduate thesis, Karlovac University of Applied Sciences, accessed 19 November 2024, https://urn.nsk.hr/urn:nbn:hr:128:673971

Antić A. ISKORIŠTAVANJE SIRUTKE - DOSTIGNUĆA I INOVATIVNI NAČINI PRIMJENE [Undergraduate thesis]. Karlovac: Karlovac University of Applied Sciences; 2021 [cited 2024 November 19] Available at: https://urn.nsk.hr/urn:nbn:hr:128:673971

A. Antić, "ISKORIŠTAVANJE SIRUTKE - DOSTIGNUĆA I INOVATIVNI NAČINI PRIMJENE", Undergraduate thesis, Karlovac University of Applied Sciences, Karlovac, 2021. Available at: https://urn.nsk.hr/urn:nbn:hr:128:673971

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Metadata
TitleISKORIŠTAVANJE SIRUTKE - DOSTIGNUĆA I INOVATIVNI NAČINI PRIMJENE
Title (english)WHEY UTILIZATION - ACHIEVEMENTS AND INNOVATIVE WAYS OF APPLICATION
AuthorAnamarija Antić
MentorMarijana Blažić (mentor)
Committee memberBojan Matijević (predsjednik povjerenstva)
Committee memberJasna Halambek (član povjerenstva)
Committee memberMarijana Blažić (član povjerenstva)
Committee memberNatalija Kusanić Belinić (član povjerenstva)
GranterKarlovac University of Applied Sciences
(The Department of Food Processing Technology)
(Professional Study of Food Processing Technology - Full-time study)
Karlovac
Defense date and country2021-03-17, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Prilikom proizvodnje sira i kazeina stvaraju se velike količine sirutke, nusproizvoda koji se već dugi niz godina smatra velikom ekološkom opasnošću uslijed visokog organskog opterećenja i neadekvatnog gospodarenja sirutkom. Tijekom posljednjih desetljeća, uvođenjem strogih regulativa o zaštiti okoliša i gospodarenju otpadom, razvoj ekološki i ekonomski učinkovitijih metoda gospodarenja nusproizvodima postaje prioritet, a neželjeni krajnji proizvodi poput sirutke postaju visokovrijedne sirovine. Obzirom na visoku nutritivnu vrijednost i funkcionalna svojstva sirutke i njenih sastojaka utemeljeni su inovativni načini primjene i iskorištavanja sirutke u raznim granama industrije. Održivo gospodarenje sirutkom uglavnom je usmjereno na biotehnološke i prehrambene metode razvoja proizvoda s dodanom vrijednošću poput praha sirutke, proteina sirutke, funkcionalne hrane i pića, jestivih filmova i prevlaka, mliječne kiseline, bioplastike, biogoriva i sličnih vrijednih bioloških proizvoda. Ovaj rad prikazuje glavne značajke i načine iskorištavanja sirutke u prehrambenoj industriji, uzimajući u obzir nove pristupe pročišćavanja sastojaka sirutke i njihove pretvorbe u proizvode s dodanom vrijednošću poput jestivih filmova, prevlaka i hidrogelova.
Abstract (english)
During cheese and casein production large amount of whey with high organic load are produced. Over the last decades, inadequate whey management and land disposal potantiet whey as a major environmental hazard. The introduction of strict regulations on environmental protection and waste management priorized the development of more environmentally and economically efficient by-product management methods. Unwanted end products such as whey have become high-quality raw materials. Given the high nutritional value and functional properties of whey and its ingredients, innovative ways of application and exploitation of whey in various industries have been established.Sustainable whey management is mainly focused on biotechnological and nutritional methods of value-added product development such as whey powder, whey protein, functional foods and beverages, edible films and coatings, lactic acid, bioplastics, biofuels and similar valuable biological products. This paper provides an overview of the possibilities of sustainable use of whey and its ingredients in food technology, taking into account new approaches to purification of whey ingredients and their conversion into value-added products such as edible films, coatings and hydrogels.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:128:673971
Study programmeTitle: Food processing technology; specializations in: Milk processing, Brewing industry
Course: Brewing industry
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 on2021-03-25 09:48:11