SVIBOR - Project code: 4-07-023

MINISTRY OF SCIENCE AND TECHNOLOGY

Strossmayerov trg 4, HR - 10000 ZAGREB
tel.: +385 1 459 44 44, fax: +385 1 459 44 69
E-mail: ured@znanost.hr

SVIBOR - Collecting Data on Projects in Croatia

Project code: 4-07-023

THE IMPROVEMENT OF NUTRITIVE AND ECONOMIC VALUE OF MILK PRODUCTS

Main researcher: KRŠEV, LJERKA (111455)

Assistants

TRATNIK, LJUBICA (50382)

Type of research: developmental
Duration from: 01/01/91. to 01/01/93.

Papers on project (total): 22

Institution name: Prehrambeno-biotehnološki fakultet, Zagreb (58)
Department/Institute: "Dukat" d.d. Department of development
Address: Marijana Čavića 9
City: 10000 - Zagreb, Croatia

Communication: Phone: 385 (0)41 23 55 11/236; Fax: 385 (0)41 24 97 00

Summary: The purpose of the examination was to achieve better utilisation of all milk constituents in fermented milks and fresh cheeses production. The study was concerned with production of mentioned milk products from ultrafiltered milk or milk supplemented with whey proteins concentrate (ultrafiltered whey). The impact of new raw material on the fermentation, growth and activity of lactic starter culture as well as on composition and characteristics of fermented products was investigated. The results realized better nutritive quality and value of milk products, increase of cheese yields, better quality of whey (by products) and its utilisation, better utilisation of milk proteins, especially whey proteins and analogous. The influence of heat treatment (processing) on consistency (viscosity) of fermented milk products was studied as well. The use of microfiltration in milk and whey processing was investigated with a view of making sure and of extending milk products stability and also of enabling better raw materials for infant food formulae.

Keywords: fermented milks, fresh cheeses, stable milk product, ultrafiltration of milk and whey, microfiltration of milk and whey

Research goals: During the investigation of milk and whey ultrafiltration methods the influence of processing parameters on produced concentrate (retentate) composition was studied, and also the impact on composition and characteristics of fermented milks and fresh cheeses with purpose to increase nutritive value and production savings. Method of microfiltration of milk and whey was investigated with the aim to improve hygienic and sanitary qualities as well as to prolong products stability. The study included viscosity determination (using Haak viscosimeter) of stable milk products prepared applying different heat treatments.

COOPERATION - INSTITUTIONS

Name of institution: Prehrambeno biotehnološki fakultet
Type of institution: Economical/Production
City: 10000 - Zagreb, Croatia
Name of institution: "Dukat" d.d.
Type of institution: State institute
City: 10000 - Zagreb, Croatia

Other information about the project.


Ministry of Science and Technology	Croatian language	Svibor homepage	Alphabetic list	Sorted on project code	Sorted on institutions	Search	Help

Last update: 10/10/95
Information: svibor@znanost.hr