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undergraduate thesis
Intolerancija na laktozu
2015. urn:nbn:hr:109:284583
Mijić, Darko
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Mijić, D. (2015). Intolerancija na laktozu (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:284583

Mijić, Darko. "Intolerancija na laktozu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:284583

Mijić, Darko. "Intolerancija na laktozu." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2015. https://urn.nsk.hr/urn:nbn:hr:109:284583

Mijić, D. (2015). 'Intolerancija na laktozu', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 19 April 2024, https://urn.nsk.hr/urn:nbn:hr:109:284583

Mijić D. Intolerancija na laktozu [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2015 [cited 2024 April 19] Available at: https://urn.nsk.hr/urn:nbn:hr:109:284583

D. Mijić, "Intolerancija na laktozu", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2015. Available at: https://urn.nsk.hr/urn:nbn:hr:109:284583

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Metadata
TitleIntolerancija na laktozu
Title (english)Lactose intolerance
AuthorDarko Mijić
MentorVedran Slačanac (mentor)
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
(Department of Food Technologies)
(Sub-department of Milk Technology)
Osijek
Defense date and country2015-10-12, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Intolerancija na laktozu javlja kod osoba koje ne mogu probaviti laktozu (mliječni šećer). Postoji više različitih vrsta intolerancije na laktozu: kongenitalna laktoza intolerancija, primarna hipolaktazija i sekundarna intolerancija laktoze. Kod svih navedenih tipova je konzumiranje mlijeka i mliječnih proizvoda problematično, zbog visokog udjela laktoze. Od funkcionalne hrane koja se koristi u prehrani osoba s intolerancijom na laktozu najzastupljenija su fermentirana mlijeka i proizvodi od fermentiranog mlijeka. Razlog tomu je taj što je u njima dio laktoze preveden u mliječnu kiselinu, pomoću mikroorganizama (probiotika), koji su dodani tijekom njihove proizvodnje. Tako je u fermentiranim mliječnim proizvodima udio laktoze smanjen, a povećan udio mliječne kiseline, čime je olakšana njihova probavljivost.
Abstract (english)
Lactose intolerance occurs in people who can not digest lactose (milk sugar). There areseveral different types of lactose intolerance: congenital lactose intolerance, secondary lactose intolerance and primary lactose intolerance. In all three types is milk and dairy products consumption presents a problem because of the high lactose representation. Most functional food which is used in the diet of people with intolerance to lactose are fermented milk and products made from fermented milk. The reason for this is that in them is part of lactose converted to lactic acid by microorganisms (probiotics), which were added during their manufacture. Thus, in fermented milk products part of lactose is reduced, but part of lactic acid is increased, what facilitates their digestibility.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:284583
Study programmeTitle: Food Technology
Study programme type: university
Study level: undergraduate
Academic / professional title: sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije (sveučilišni/a prvostupnik/prvostupnica (baccalaureus/baccalaurea) inženjer/inženjerka prehrambene tehnologije)
Type of resourceText
File originBorn digital
Access conditionsOpen access
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Created on2015-12-09 15:09:12