undergraduate thesis
The role of milk proteins in the food industry

Slaviša Martinović (2016)
Josip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Department of Food Technologies
Sub-department of Milk Technology
Metadata
TitlePrimjena mliječnih proteina u prehrambenoj industriji
AuthorSlaviša Martinović
Mentor(s)Vedran Slačanac (thesis advisor)
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.
Keywordsmilk protein casein whey
Parallel title (English)The role of milk proteins in the food industry
GranterJosip Juraj Strossmayer University of Osijek
FACULTY OF FOOD TECHNOLOGY
Lower level organizational unitsDepartment of Food Technologies
Sub-department of Milk Technology
PlaceOsijek
StateCroatia
Scientific field, discipline, subdisciplineBIOTECHNICAL SCIENCES
Food Technology
Study programme typeuniversity
Study levelundergraduate
Study programmeFood Technology
Academic title abbreviationuniv. bacc. ing. techn. aliment.
Genreundergraduate thesis
Language Croatian
Defense date2016-06-08
Parallel 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.
Parallel keywords (Croatian)mlijeko proteini kazein sirutka
Resource typetext
Access conditionOpen access
Terms of usehttp://rightsstatements.org/vocab/InC/1.0/
URN:NBNhttps://urn.nsk.hr/urn:nbn:hr:109:075941
CommitterIvana Šuvak