WorldWideScience

Sample records for presusenja vimena krava

  1. Usporedba proteina sirutke i liposolubilnih vitamina između četiri pasmine krava držane u intenzivnim sustavima proizvodnje

    Directory of Open Access Journals (Sweden)

    Jolanta Król

    2017-02-01

    Full Text Available Cilj ovog istraživanja bio je odrediti sadržaj proteina sirutke i vitamina topljivih u mastima u uzorcima mlijeka za četiri pasmine krava koje se uzgajaju u Poljskoj, t.j. holstein-frizijske, Montbéliarde, Jersey i simentalske. Kvalitativna i kvantitativna analiza određenih frakcija proteina sirutke, odnosno α-laktalbumina (α-La, β-laktoglobulina (β-Lg, albumina goveđeg seruma (BSA, laktoferina i lizozima te liposolubilnih vitamina (A, D3 i E provedena je pomoću metode RP-HPLC. Prema dobivenim rezultatima, pasmina krava značajno je utjecala na razinu proteina sirutke i liposolubilnih vitamina u mlijeku. Najniže količine tih hranjivih tvari utvrđene su u mlijeku kojeg su proizvele krave pasmine holstein-friesian. Mlijeko simentalskih krava sadržavalo statistički najznačajnije i najviše razine antioksidativnih tvari, odnosno vitamina A - 0,465 mg L-1, E - 1,302 mg L-1 i D3 - 0,653 µg L-1 (P≤0,05, kao i β-laktoglobulin (3,28 g L-1, P≤0,01. Osim toga, kravlje mlijeko simentalca također odlikuje visokim sadržajem antimikrobnih proteina - laktoferina i lizozima (odnosno: 121,23 mg L-1, P≤0,01 i 9,66 µg L-1, P≤0,05 u usporedbi s drugim pasminama krava.

  2. The quality of processed cheeses and cheese analogues the same brand domestic and foreign production

    Directory of Open Access Journals (Sweden)

    Jana Bezeková

    2015-08-01

    Full Text Available Processed cheeses belong to Slovakia favorite dairy products. Processed cheeses are made from natural cheeses. In recent years the trend is to replace natural cheeses with other raw materials of non-dairy nature. The composition of the processed cheese analogues is not in many countries defined by legislation. The objective of this study was to determine and compare chemical properties (fat, dry matter, fat in dry matter, NaCl two samples of processed cheeses (C, D - Veselá krava and two samples cheese analogues (A, B - Kiri the same brand domestic and foreign production. The evaluated was taste of processed cheeses and cheese analogues, too. Chemical analysis and sensory analysis were repeated four times. The results of chemical analysis shows that all rated samples processed cheeses made on Slovakia fulfilled demands declared (dry matter and fat in dry matter as producers provided on the label. The most commonly fluctuate content of NaCl from 1 to 1.24 g.100g-1. The higher coefficient of variation in the determination of NaCl (3.88% was found in processed cheeses made in France. Processed cheese and cheese analogues made in France had not specified parameters for dry matter and fat in dry matter on the label. For production cheese analogues Kiri made in Slovakia was used different raw material than Kiri made in France. The taste of products was determined by descriptors - salty, slightly sweet, milky, buttery-creamy, fatty, sour, bitter, and unknown. The interesting that Kiri made in Slovakia had stronger milky and buttery-creamy taste than cheese analogue Kiri made in France. Significant differences were found in the slighty sweet taste of processed cheeses, the most points won processed cheese Veselá krava made in Slovakia.

  3. Mot eit moderne norskfag

    Directory of Open Access Journals (Sweden)

    Magne Rogne

    2008-06-01

    Full Text Available Artikkelen tek for seg tekstomgrepet i norskfaget gjennom læreplananalysar. Først kjem ein faghistorisk gjennomgang med vekt på spørsmålet om norskfaget kan seiast å vere dynamisk i den forstand at det tek opp i seg tekstkulturelle endringar i samfunnet, særleg knytt til medie- og kommunikasjonsutviklinga. Denne gjennomgangen endar opp i ei drøfting av om dagens norskfag kan seiast å ha eit føremålstenleg tekstomgrep i høve til den funksjonen faget skal ha i dagens skule, med eit særleg fokus på spenninga mellom danning og nytte. Artikkelen konkluderer med at norskfaget har endra seg i tråd med samfunnsutviklinga når det gjeld kva type tekstar det er viktig å arbeide med, men òg at dei svake krava til det å meistre tekstproduksjon i dagens plan ikkje er i samsvar med overordna målsetjingar for faget.

  4. Eksporta barjeru ietekme uz uzņēmumu eksporta sniegumu.

    OpenAIRE

    Traidāss, Ritvars

    2014-01-01

    Maģistra darba tēma ir „Eksporta barjeru ietekme uz uzľēmumu eksporta sniegumu”. Eksporta barjeras ietekmē jebkuru ārējos tirgos darbojošos uzľēmumu Pieaugošās Latvijas integrācijas ES kontekstā, Latvijas un Somijas ekonomiskās attiecības ir strauji uzlabojušās, pozitīvs saldo tiek uzrādīts dažādu nozaru griezumā, arī kravas autopārvadājumu nozarē. Tomēr ir vairākas barjeras, kas ietekmē un kavē sekmīgas uzľēmējdarbības veikšanu, tādēļ nepieciešama to dziļāka analīze. Darba mērķis ir iz...