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The role of whey in functional dairy food production

Ljubica Tratnik ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb

Puni tekst: hrvatski, pdf (464 KB) str. 325-352 preuzimanja: 3.788* citiraj
APA 6th Edition
Tratnik, Lj. (2003). Uloga sirutke u proizvodnji funkcionalne mliječne hrane. Mljekarstvo, 53 (4), 325-352. Preuzeto s https://hrcak.srce.hr/1690
MLA 8th Edition
Tratnik, Ljubica. "Uloga sirutke u proizvodnji funkcionalne mliječne hrane." Mljekarstvo, vol. 53, br. 4, 2003, str. 325-352. https://hrcak.srce.hr/1690. Citirano 11.08.2020.
Chicago 17th Edition
Tratnik, Ljubica. "Uloga sirutke u proizvodnji funkcionalne mliječne hrane." Mljekarstvo 53, br. 4 (2003): 325-352. https://hrcak.srce.hr/1690
Harvard
Tratnik, Lj. (2003). 'Uloga sirutke u proizvodnji funkcionalne mliječne hrane', Mljekarstvo, 53(4), str. 325-352. Preuzeto s: https://hrcak.srce.hr/1690 (Datum pristupa: 11.08.2020.)
Vancouver
Tratnik Lj. Uloga sirutke u proizvodnji funkcionalne mliječne hrane. Mljekarstvo [Internet]. 2003 [pristupljeno 11.08.2020.];53(4):325-352. Dostupno na: https://hrcak.srce.hr/1690
IEEE
Lj. Tratnik, "Uloga sirutke u proizvodnji funkcionalne mliječne hrane", Mljekarstvo, vol.53, br. 4, str. 325-352, 2003. [Online]. Dostupno na: https://hrcak.srce.hr/1690. [Citirano: 11.08.2020.]

Sažetak
Modern life style also enhances a need for creation of better dairy products, in comparison with traditional ones, possessing functional characteristics. Whey is consisted primarily of lactose, proteins of high nutritive value, important minerals and imunoactive compounds, as well as vitamins of B group. It can be used for fermented probiotic drinks and albumin cheese production. Using new methods of pressure membrane filtration and demineralisation the economic manufacture of whey, as a valuable source of nutrients, is enabled. The aim of this paper is to give an overview on the possibilities of sweet whey, especially whey protein concentrates, use in functional dairy products manufacture from cow’s and goat’s milk. The paper is based on the published scientific research performed in the Laboratory for Technology of Milk and Dairy Products of the Faculty of Food Technology and Biotechnology University of Zagreb.

Ključne riječi
whey; drinks; lactose; albumin cheese; whey protein concentrates; functional dairy products; goat’s or cow’s milk

Hrčak ID: 1690

URI
https://hrcak.srce.hr/1690

[hrvatski]

Posjeta: 4.960 *