Faculty of Food Technology and Biotechnology, Department of Food Engineering, Laboratory fof Technology of Milk and Dairy Products

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Main research field

Food Technology

Specific research areas

Food analysis, quality control, bioprocessing, sensory analysis

Techniques/methods

Ultrafiltration, microfiltration, diafiltration, HPLC, SDS-PAGE, sensory analysis, microbiology, ultrasound

Equipment

Ultrafiltration, microfiltration and diafiltration modules; pH meter; water bath; thermostat; autoclave; separator; Muffle furnace; centrifuge; analytical balances

Technology keywords

  • Filtration and Membrane Processes
  • Food Processing
  • Food Technology
  • Food Microbiology/Toxicology/Quality Control

Services offered

  • Teaching and Training
  • Quality control

Market sectors

  • Beverages
  • Food & Drug Retailers
  • Food Producers
  • Industrial Engineering
  • Pharmaceuticals & Biotechnology

Short summary (English)

The main target of our scientific researches is focused on improvement of the functional properties of dairy products which will have desirable sensory characteristics and will be accepted by most consumers. The main objective of researches is exploring of the technological processes, defining of the type and proportion of functional supplements in dairy food based on cows and goats milk and on whey. Special attention is dedicated on improvement of nutritional and health value of end products (fermented beverages, and different types of cheese) especially products which are still not producing in Republic of Croatia (based on goats milk, whey or soy milk). Researches are directed on process applications of the membrane filtrations (ultrafiltration, microfiltration and diafiltration) of the raw materials; use of the probiotic cultures and prebiotics and nutritional most valuable whey proteins. Furthermore, possibilities of the shelf life extension of traditional and new functional dairy products were investigated as well as testing of product acceptance by numerous of consumers. The newest researches are referred to isolation of alpha-lactalbumin from whey by combination of enzyme and membrane techniques and investigation of efficiency micro and ultrafiltration ceramic membranes on raw whey. Those researches are conducted for dissertation of our young scientific researchers.

Short summary (Croatian)

Glavni cilj naših znanstvenih istraživanja usmjeren je na poboljšanje funkcionalnih svojstava mliječnih proizvoda koji će posjedovati poželjna senzorska svojstva i biti prihvatljivi od većine potrošača. Glavna je svrha istraživanja optimiranje tehnoloških postupaka, definiranje vrste i udjela funkcionalnih dodataka u mliječnoj hrani na bazi kravljeg i kozjeg mlijeka ili na bazi sirutke. Posebna pažnja posvećena je poboljšanju hranjive i zdravstvene vrijednosti proizvoda (fermentirani napitci te različite vrste sireva) osobito onih koji se u Hrvatskoj još ne proizvode (na bazi kozjeg mlijeka, sirutke ili sojinog mlijeka). Istraživanja su usmjerena na primjenu suverenih membranskih postupaka obrade sirovina (ultrafiltracija, mikrofiltracija, dijafiltracija); korištenje odabranih probiotičkih kultura te nutritivno najvrednijih proteina sirutke. Osim toga, istraživane su i mogućnosti produljenja trajnosti tradicionalnih i novih funkcionalnih mliječnih proizvoda te testiranje prihvatljivosti tih proizvoda od strane većeg broja potrošača. Najnovija istraživanja odnose se na izolaciju najvrednijeg proteina alfa-laktalbumina iz sirutke primjenom kombinacije enzimske metode te membranskih filtracija te istraživanje efikasnosti keramičkih membrana mikrofiltracije i ultrafiltracije svježe sirutke. Ta su istraživanja provedena u svrhu disertacije naših mladih pripravnica.

Last update: 06.02.2013. 06:07:58

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