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undergraduate thesis
Izolacija i upotreba mliječnih proteina
2018. urn:nbn:hr:109:146141
Milošević, Ines
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Milošević, I. (2018). Izolacija i upotreba mliječnih proteina (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:146141

Milošević, Ines. "Izolacija i upotreba mliječnih proteina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:146141

Milošević, Ines. "Izolacija i upotreba mliječnih proteina." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2018. https://urn.nsk.hr/urn:nbn:hr:109:146141

Milošević, I. (2018). 'Izolacija i upotreba mliječnih proteina', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 11 January 2025, https://urn.nsk.hr/urn:nbn:hr:109:146141

Milošević I. Izolacija i upotreba mliječnih proteina [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2018 [cited 2025 January 11] Available at: https://urn.nsk.hr/urn:nbn:hr:109:146141

I. Milošević, "Izolacija i upotreba mliječnih proteina", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2018. Available at: https://urn.nsk.hr/urn:nbn:hr:109:146141

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Metadata
TitleIzolacija i upotreba mliječnih proteina
Title (english)The isolation and use of dairy proteins
AuthorInes Milošević
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 country2018-09-28, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Mlijeko je veoma bogato proteinima i ima veliku biološku vrijednost. Još od davnih vremena mlijeko raznih životinja koristi se za prehranu ljudi. Kazein, koji obuhvaća oko 80 % ukupnih proteina mlijeka, glavna je sirovina za proizvodnju sira. Uz to, može se upotrebljavati i za proizvodnju ljepila, plastike itd. Ostalih 20 % proteina mlijeka su proteini sirutke, koji se zbog svoje prehrambene i nutritivne vrijednosti mogu koristiti kao sirovina za proizvodnju raznih prehrambenih proizvoda (proteinski dodaci, fermentirani napitci, albuminski sir).
Abstract (english)
Milk contains plenty of proteins and it has a high biological value. Since ancient times, milk from various animals has been used for human nutrition. Casein, which takes up to 80% of all milk proteins, is the main raw material for the production of cheese. It can also be used for the production of glue, plastic etc. The remaining 20% of milk proteins are whey proteins, which can be used as raw material for the production of various alimentary products (protein supplements, fermented beverages, albumin cheese) because of their alimentary and nutritional value.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:146141
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 conditionsAccess restricted to students and staff of home institution
Terms of useLicence In copyright icon
Created on2018-11-06 08:25:32