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ISPITIVANJE HLORIDA, KISELOSTI I MLEČNE MASTI U MLEKU

Darja Nikolid, Isidora Todosid, Učenice VII 4 razreda Osnovne škole “Vuk Karadžid”, Beograd

Mentor: Ljiljana Grkovid, predmetni nastavnik, OŠ “Vuk Karadžid”, Beograd

Rezime:

Mleko je najkorišdenija namirnica za ishranu ljudi. Da bi se obezbedio njegov stalni kvalitet i održala
njegova hranljiva vrednost ono se stalno prati i analizira. U ovom radu vršena su ispitivanja hlorida u
mleku, procenta mlecne masti i kiselosti u mleku. Korišdene su standardne metode ispitivanja. Analizom
hlorida mogude je otkriti dodatke vode ili soli u mleku. Određivanjem kiselosti utvrđuje se njegova
ispravnost. Proces homogenizacije važan je kako za proizvodnju, tako i za potrošnju mleka kao hrane za
ljude, a vrši se na osnovu prethodno određenog procenta mlečne masti u mleku.

Ključne reči: mleko, hloridi, kiselost mleka, mlečna mast

Abstract:

Milk is the most productive caterer for nutrition of people. For assuring its permanent quality and
keeping its nutritive value we must always follow and analyze it. In this work we researched milk
chlorides, milk fat percent and acidity in milk. We used standard methods of researching. Analyzing
chlorides we may detect addition of water or salt in milk. Defining acidity in milk we can affirm its
accuracy. Homogenization process is important for production as for spending milk as food for human,
and determinated on the bases previous defined milk fat in milk.

Key words: milk, chlorides, milk acidity, milk fat