Faculty of Agriculture, Department of Dairy Science

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Main research field

Chemistry and physics of milk, Hygienic quality of milk cow goat and ewe milk

Specific research areas

cheese ripening biochemistry, sensoric quality, cheese authenticity (microbiological and microstructure approach), functional dairy products

Techniques/methods

HPLC, GC, infrared spectroscopy, IEF, capillary electrophoresis

Equipment

HPLC, GC, IEF, capillary electrophoresis, milcoscan FT120, fossomatic minor, bactoscan FC

Technology keywords

  • Agriculture
  • Technologies for the food industry
  • Food Additives/Ingredients/Functional Food
  • Food quality and safety
  • Food Microbiology/Toxicology/Quality Control
  • Nutrition and Health

Services offered

  • Teaching and Training
  • Quality control

Market sectors

  • Commodity Chemicals
  • Industrial Engineering
  • Specialty Chemicals
  • Food & Drug Retailers
  • Food Producers
  • Pharmaceuticals & Biotechnology
  • Beverages

Short summary (English)

Scientific activities of the Institute is based on surveys of the entire field of dairy science. Significant results were achieved in studies of polymorphisms of milk proteins, the formation and structure of specific compounds for traditional cheeses, the identification of indigenous strains of lactic acid bacteria, the influence of thermal processing of ewe’s milk proteins, the influence of addition of probiotic bacteria on the functional properties of sheep milk, and presence of indogene proteinase cathepsin D in ewe’s milk. In order to determine the nutritional value and organoleptic quality of ewe’s milk cheese, the Institute in 2010. began with the study of proportion and composition of free fatty acids. Also, research on health safety of milk which is based on the determination of mycotoxins that can contaminate milk is underway.

Short summary (Croatian)

Znanstvena djelatnost Zavoda temelji se na istraživanjima cjelokupnog područja mljekarske znanosti. Značajni rezultati postignuti su u istraživanjima polimorfizama proteina mlijeka, formiranja strukture i specifičnih spojeva za tradicijske sireve, identifikaciji autohtonih sojeva bakterija mliječne kiseline, utjecaju toplinske obrade ovčjeg mlijeka na proteine, utjecaju dodatka probiotičkih bakterija na funkcionalna svojstva ovčjeg mlijeka, te prisutnosti indogene proteinaze katepsina D u ovčjem mlijeku. U cilju utvrđivanja prehrambene vrijednosti i organoleptičke kvalitete ovčjeg mlijeka i sira, Zavod je 2010. godine započeo s istraživanjima vezanim na udjel i sastav masnih kiselina. Također, u tijeku su i istraživanja zdravstvene ispravnosti mlijeka koja se temelje na utvrđivanju mikotoksina koji mogu kontaminirati mlijeko.

Last update: 06.02.2013. 05:59:48

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