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You searched for id:"oai:dk.um.si:IzpisGradiva.php?id=70909". One record found.

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1. Greif, Anka. Laktoza v jogurtih.

Degree: 2018, Univerza v Mariboru

Laktoza je naravni sladkor, ki se nahaja v mleku in mlečnih izdelkih. Ljudje z laktozno intoleranco ne morejo presnavljati laktoze, kar vodi do različnih neprijetnih simptomov po zaužitju. V fermentiranih mlečnih izdelkih je zaradi fermentacije koncentracija laktoze nižja. V magistrski nalogi smo proučili vsebnost laktoze v navadnih jogurtih in jogurtih z oznako »brez laktoze«, ki jih najdemo na slovenskem trgu. Vsebnost laktoze smo določili s pomočjo visokotlačne tekočinske kromatografije (HPLC). Vsi analizirani navadni jogurti z oznako »brez laktoze« so izpolnjevali zakonsko določeno mejo vsebnosti pod 100 mg laktoze/100 g. V preostalih navadnih jogurtih smo ugotovili povprečno 3,99 g laktoze/100 g jogurta, kar pomeni 15,1 % znižanje glede na orientacijsko vsebnost laktoze v surovem mleku, ki znaša 4,7 %. Statistično značilne razlike v vsebnosti laktoze v jogurtih so bile ugotovljene glede na poreklo jogurtov in način pridelave mleka. Na osnovi navedenega priporočamo, da laktozno intolerantne osebe le zmerno zauživajo navadne jogurte, saj je laktoza v njih še vedno prisotna v velikih količinah.

Lactose is a natural sugar that can be found in milk and milk products. Lactose intolerant people do not metabolise lactose, leading to various unpleasant symptoms after ingestion. In fermented dairy products, the concentration of lactose is lower due to the fermentation process. In this master's thesis, we examined the content of lactose in natural yoghurts and yoghurts with the label "without lactose" found on the slovenian market. The lactose concentration was determined by High Performance Liquid Chromatography (HPLC). All analyzed natural yoghurts with the label ''lactose free'', fulfilled the regulatory criteria of having a lactose content lower than 100 mg of lactose/100 g. 3.99 g of lactose/100 g of yogurt was determined on average in natural yogurts, which is a decrease of 15.1% in relation to the usual 4.7% content of lactose in raw milk. Statistically significant differences in lactose content in yogurts were determined for the origin of yoghurts and methods of milk production. On the basis of our results it is recommended that lactose intolerant people consume natural yoghurts in limited amounts, as lactose is still present in high concentrations.

Advisors/Committee Members: Langerholc, Tomaž.

Subjects/Keywords: laktoza/laktozna intoleranca/jogurt; lactose/lactose intolerance/yoghurt

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APA (6th Edition):

Greif, A. (2018). Laktoza v jogurtih. (Masters Thesis). Univerza v Mariboru. Retrieved from https://dk.um.si/IzpisGradiva.php?id=70909 ; https://dk.um.si/Dokument.php?id=126202&dn=

Chicago Manual of Style (16th Edition):

Greif, Anka. “Laktoza v jogurtih.” 2018. Masters Thesis, Univerza v Mariboru. Accessed December 10, 2018. https://dk.um.si/IzpisGradiva.php?id=70909 ; https://dk.um.si/Dokument.php?id=126202&dn=.

MLA Handbook (7th Edition):

Greif, Anka. “Laktoza v jogurtih.” 2018. Web. 10 Dec 2018.

Vancouver:

Greif A. Laktoza v jogurtih. [Internet] [Masters thesis]. Univerza v Mariboru; 2018. [cited 2018 Dec 10]. Available from: https://dk.um.si/IzpisGradiva.php?id=70909 ; https://dk.um.si/Dokument.php?id=126202&dn=.

Council of Science Editors:

Greif A. Laktoza v jogurtih. [Masters Thesis]. Univerza v Mariboru; 2018. Available from: https://dk.um.si/IzpisGradiva.php?id=70909 ; https://dk.um.si/Dokument.php?id=126202&dn=

.