prikaz prve stranice dokumenta Razlike u sastavu kozjeg i kravljeg mlijeka i terapeutska primjena kozjeg mlijeka
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undergraduate thesis
Razlike u sastavu kozjeg i kravljeg mlijeka i terapeutska primjena kozjeg mlijeka
2010. urn:nbn:hr:109:430795
Boc, Martina
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

Cite this document

Boc, M. (2010). Razlike u sastavu kozjeg i kravljeg mlijeka i terapeutska primjena kozjeg mlijeka (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:430795

Boc, Martina. "Razlike u sastavu kozjeg i kravljeg mlijeka i terapeutska primjena kozjeg mlijeka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:430795

Boc, Martina. "Razlike u sastavu kozjeg i kravljeg mlijeka i terapeutska primjena kozjeg mlijeka." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2010. https://urn.nsk.hr/urn:nbn:hr:109:430795

Boc, M. (2010). 'Razlike u sastavu kozjeg i kravljeg mlijeka i terapeutska primjena kozjeg mlijeka', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 07 September 2024, https://urn.nsk.hr/urn:nbn:hr:109:430795

Boc M. Razlike u sastavu kozjeg i kravljeg mlijeka i terapeutska primjena kozjeg mlijeka [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2010 [cited 2024 September 07] Available at: https://urn.nsk.hr/urn:nbn:hr:109:430795

M. Boc, "Razlike u sastavu kozjeg i kravljeg mlijeka i terapeutska primjena kozjeg mlijeka", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2010. Available at: https://urn.nsk.hr/urn:nbn:hr:109:430795

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Metadata
TitleRazlike u sastavu kozjeg i kravljeg mlijeka i terapeutska primjena kozjeg mlijeka
Title (english)Differences in the composition of goat and cow milk and therapeutic application of goat´s milk
AuthorMartina Boc
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 country2010-10-05, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Engineering
Abstract
Kozjem mlijeku se danas pridaje sve veća pažnja. U odnosu na ostale vrste mlijeka, proizvodnja kozjeg mlijeka je u najvecem porastu. Iako je sastav kozjeg i kravljeg mlijeka u osnovi vrlo sličan, kozje mlijeko ima znatne dijetetske i terapijske prednosti. Nažalost, ono je puno slabije istraženo. Ovaj rad sadrži pregled glavnih sastojaka kozjeg mlijeka u usporedbi s kravljim. Poseban je naglasak na okusu i zdravstvenoj vrijednosti kozjeg mlijeka kao i na glavnim proizvodima od kozjeg mlijeka (siri fermentirani napitci).
Abstract (english)
Goat's milk today gets more and more attention. In comparison with other types of milk, the production of goat's milk increases the most. Although, the basic composition of goat's and cow's milk is very similar, goat's milk has an important dietetic and therapeutic advantages. In spite of that goat's milk is less explored. In this paper all main components of goat's milk are compared with cow's milk. Special emphasis is given on taste and therapeutic value of goat's milk and goat's milk products (cheese and fermented milk).
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:430795
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 on2015-10-06 14:48:46