Patvorenje mlijeka i mogućnosti njegova dokazivanja

master's thesis

• Title (english): Milk adulteration and possibilty of it's proof
• Author: Iva Jurčec
• Mentor: Neven Antunac (mentor)
• Committee member: Neven Antunac (predsjednik povjerenstva)
• Committee member: Nataša Mikulec (član povjerenstva)
• Committee member: Zvonimir Prpić (član povjerenstva)
• Granter: University of Zagreb; Faculty of Agriculture; (Dairy Science); Zagreb
• Defense date and country: 2021-07-16, Croatia
• Scientific / art field, discipline and subdiscipline: BIOTECHNICAL SCIENCES; Agronomy

Abstract

Mlijeko je namirnica složenog kemijskog sastava te je, kao i ostali mliječni proizvodi, bogato svim potrebnim hranjivim sastojcima važnim u ljudskoj prehrani što se ne može reći i za patvoreno mlijeko. Patvorenje mlijeka sve je veći problem današnjice, a taj se pojam odnosi na svako naknadno narušavanje kvalitete mlijeka dodatkom, zamjenom ili uklanjanjem pojedinih sastojaka. Postoje brojni dodaci kojima se mlijeko može patvoriti poput škroba, uree, konzervansa i štetnih kemikalija (melamin, formalin, detergenti), dok je najčešći način razvodnjavanje. Također, patvorenjem se smatra i oduzimanje mliječne masti ili pak miješanje različitih vrsta mlijeka. Neke od metoda kojima se može dokazati patvorenje, a koje su opisane u ovom radu, su: krioskopija, NIR spektroskopija, MALDI-MS, RP-HPLC, kemijske metode, imunološki testovi, ultrazvučna tehnika i elektronski jezik. Osim što je značajno smanjenje kvalitete, patvoreno mlijeko u potrošača može prouzročiti vrlo ozbiljne zdravstvene probleme. Iz navedenih razloga potrebno je provoditi stalni nadzor i redovite kontrole proizvođača mlijeka s ciljem smanjivanja mogućnosti patvorenja na najmanju moguću razinu.

Abstract (english)

Milk is a food with a complex chemical composition and, like other dairy products, it is rich in all the necessary nutrients important in human nutrition, which cannot be said for adulterated milk. Adulteration of milk is a growing problem today, and this term refers to any intentional reduction of milk quality by adding, replacing or removing certain ingredients. There are numerous additives that can be used to adulterate milk, such as starch, urea, preservatives and harmful chemicals (melamine, formalin, detergents), while dilution is the most common method. The removal of milk fat or mixing different types of milk is also considered to be adulteration. Some of the methods that can be used to prove adulteration, which are described in this paper, are: cryoscopy, NIR spectroscopy, MALDI-MS, RP-HPLC, chemical methods, immunological tests, ultrasound technique and electronic tongue. In addition to significantly reducing quality, adulterated milk can cause very serious health problems to consumers. For these reasons, it is necessary to carry out constant monitoring and regular inspections of milk producers in order to reduce the possibility of adulteration to a minimum.

• Keywords: mlijeko; patvorenje; metode za dokazivanje patvorenja
• Keywords (english): milk; adulteration; methods for proving adulteration
• Language: croatian
• URN:NBN: urn:nbn:hr:204:946816
• Study programme: Title: Production and Processing of Milk; Study programme type: university; Study level: graduate; Academic / professional title: magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka (magistar / magistra inženjer/inženjerka proizvodnje i prerade mlijeka)
• Type of resource: Text
• File origin: Born digital
• Access conditions: Access restricted to students and staff of home institution
• Created on: 2021-10-07 09:18:27