Comparative study of physicochemical properties of Busha whey from Kosovo and Hungarian whey milk

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dc.contributor.advisorCzipa, Nikolett
dc.contributor.authorSamadraxha, Adhuron
dc.contributor.departmentDE--Mezőgazdaság- Élelmiszertudományi és Környezetgazdálkodási Karhu_HU
dc.date.accessioned2021-05-05T09:35:20Z
dc.date.available2021-05-05T09:35:20Z
dc.date.created2021-04-23
dc.description.abstractThe aim of the research was to identify the mineral content, flavonoid and phenolic content of whey as well as pH level and acidity level of whey, this research also aims to compare these results with whey samples from Hungary. These analyses of Busha whey from Kosovo and whey samples from Hungary were performed by using different methods and equipment in order to achieve all of the analysis. For this to be possible was performed with various instruments such as: ICP-OES (Inductively Coupled Plasma Optical Emission Spectroscopy), Spectrophotometer and pH meter. ICP-OES is used to determine each element content in whey samples, while Spectrophotometer is used for the determination of total phenolic content (TPC) and flavonoid content. pH and acidity level were determined by pH meter and burette respectively.hu_HU
dc.description.courseFood Safety and Quality Engineeringhu_HU
dc.description.degreeMSc/MAhu_HU
dc.format.extent60hu_HU
dc.identifier.urihttp://hdl.handle.net/2437/308498
dc.language.isoenhu_HU
dc.subjectBushahu_HU
dc.subjectKosovohu_HU
dc.subjectwheyhu_HU
dc.subjectmineral contenthu_HU
dc.subjectTPChu_HU
dc.subjectFlavonoidhu_HU
dc.subject.dspaceDEENK Témalista::Mezőgazdaságtudományhu_HU
dc.titleComparative study of physicochemical properties of Busha whey from Kosovo and Hungarian whey milkhu_HU
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