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undergraduate thesis
Primjena mliječnih proteina u prehrambenoj industriji
2016. urn:nbn:hr:109:075941
Martinović, Slaviša
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology

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Martinović, S. (2016). Primjena mliječnih proteina u prehrambenoj industriji (Undergraduate thesis). Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY. Retrieved from https://urn.nsk.hr/urn:nbn:hr:109:075941

Martinović, Slaviša. "Primjena mliječnih proteina u prehrambenoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:075941

Martinović, Slaviša. "Primjena mliječnih proteina u prehrambenoj industriji." Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, 2016. https://urn.nsk.hr/urn:nbn:hr:109:075941

Martinović, S. (2016). 'Primjena mliječnih proteina u prehrambenoj industriji', Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, accessed 14 October 2024, https://urn.nsk.hr/urn:nbn:hr:109:075941

Martinović S. Primjena mliječnih proteina u prehrambenoj industriji [Undergraduate thesis]. Osijek: Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY; 2016 [cited 2024 October 14] Available at: https://urn.nsk.hr/urn:nbn:hr:109:075941

S. Martinović, "Primjena mliječnih proteina u prehrambenoj industriji", Undergraduate thesis, Josip Juraj Strossmayer University of Osijek, FACULTY OF FOOD TECHNOLOGY, Osijek, 2016. Available at: https://urn.nsk.hr/urn:nbn:hr:109:075941

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Metadata
TitlePrimjena mliječnih proteina u prehrambenoj industriji
Title (english)The role of milk proteins in the food industry
AuthorSlaviša Martinović
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 country2016-06-08, Croatia
Scientific / art field,
discipline and subdiscipline		BIOTECHNICAL SCIENCES
Food Technology
Abstract
Još od davnih vremena mlijeko raznih životinja (krave, koze) se koristilo za prehranu ljudi. S vremenom se došlo do otkrića proizvodnje brojnih mliječnih proizvoda koje ne bi bilo moguće proizvesti da nema mliječnih proteina. Kazein, koji predstavlja 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 predstavljaju 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). Sirutka je u početku bila otpad koji se bacao prilikom proizvodnje sira, ali danas ona predstavlja bogat izvor proteina (albumina i globulina) čija je prehrambena vrijednost veća i od vrijednosti proteina nekih vrsta mesa.
Abstract (english)
Ever since the ancient times the milk of various animals (cow, goat) was used for human consumption. Over time, the production of numerous milk products has been discovered, which would not be possible without milk proteins. Casein, which represents about 80% of total milk protein, is the main raw material for the production of cheese. In addition, it can also be used for the production of adhesives, plastics and so on. The remaining 20% of milk proteins are whey proteins, which are, due to their dietary and nutritional values, used as raw material for the production of various food products (protein supplements, fermented beverages, albumin cheese). Whey was initially waste that is tossed during the production of cheese, but today it is a rich source of protein (albumin and globulin) whose nutritional value is greater than the nutritional value of some meat proteins.
Keywords
Keywords (english)
Languagecroatian
URN:NBNurn:nbn:hr:109:075941
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
Terms of useLicence In copyright icon
Created on2016-06-16 08:12:54