| Abstract | Sirovo mlijeko je prirodni sekret mliječne žlijezde, dobiveno redovnom i neprekidnom mužnjom zdravih muznih životinja, pravilno hranjenih i uzgojenih kod kojih mlijeku nije ništa dodano niti oduzeto i nije zagrijavano na temperaturi višoj od 40 ˚C. Mlijeko je najkompletnija prirodna tekuća hrana i izvor je sastojka za obilje vrlo vrijednih i cijenjenih mliječnih proizvoda gdje ubrajamo konzumno, fermentirano, te mlijeko u prahu, zatim maslac, sladoled, sirevi, sirutka i proizvodi od sirutke. Od osnovnih pokazatelja kavoće mlijeka i mliječnih proizvoda koriste se određivanje mliječne masti, kiselosti, gustoće, suhe tvari, suhe tvari bez masti, dokazivanje kovina (Fe, Cu), viskoznost, točke ledišta, te organoleptička kontrola mlijeka od mužnje pa skroz do krajnjeg mlijeka za prodaju i ostalih mliječnih proizvoda kao i sireva. Svaki od ovih prametara se kontrolira tokom cijele proizvodnje isključivo zbog potrebe potrošaća koji su sve svjesniji o zdravijoj prehrani, pa tako i o mlijeku, mliječnim proizvodima i sirevima da dobiju što kvaliteniji i zdraviji krajnji proizvod. |
| Abstract (english) | Raw milk is the natural secretion of the mammary gland, obtained by regular and continuous milking of healthy milk animals, properly nourished and bred where nothing to milk is added or subtracted and also heated at a temperature higher than 40˚C. Milk is the most complete natural liquid food and is the source of an ingredient for an abundance of highly valuable and valued dairy products, which include consumed, fermented and powdered milk, followed by butter, ice cream, cheeses, whey and whey products. Of the basic indicators of milk cavity and dairy products, the determination of milk fat, acidity, density, dry matter of milk, non-fat dry matter of milk,, proof of metals (Fe, Cu), viscosity, freezing points, and organoleptic control of milk from raw milk, milking to consumed milk, for the sale of other dairy products as well as cheeses. Each of these parameters is controlled throughout production exclusively because of the need of consumers who are increasingly aware of a healthier diet, including milk, dairy products and cheeses, to obtain the highest quality and healthier end product. |
