About this document
Izolacija I Upotreba Mliječnih Proteina by Robert Topalovic is a document available to read on EtoBox.
This document is a final undergraduate work from the Josip Juraj Strossmayer University of Osijek Faculty of Food Technology. It discusses the isolation and uses of milk proteins, focusing on casein and whey proteins. Casein makes up 80% of milk proteins and is primarily used to produce cheese. Whey proteins account for the remaining 20% and can be used in foods like protein supplements and fermented beverages due to their nutritional value. The document provides details on isolating and stabilizing both ca
- Author
- Robert Topalovic
- Language
- EN