Tehnologia laptelui.pdf - UBM :: Departamentul de Chimie-Biologie
Tehnologia laptelui.pdf - UBM :: Departamentul de Chimie-Biologie
Tehnologia laptelui.pdf - UBM :: Departamentul de Chimie-Biologie
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Compozi˛ia chimic„ a <strong>laptelui</strong><br />
Laptele, din punct <strong>de</strong> ve<strong>de</strong>re fizico-chimic, reprezint„ un lichid heterogen foarte<br />
compus (fig. 1.1)<br />
Concentra˛ia aproximativ„ a componen˛ilor <strong>laptelui</strong> <strong>de</strong> vac„ integral (dup„<br />
Kiermeier i colaboratorii, 1975, citat <strong>de</strong> V. S‚rbulescu, V. St„nescu, I. Vacaru-Opri , C.<br />
Vintil„)<br />
1. Ap„ 860-880g<br />
2. Lipi<strong>de</strong> Ón emulsie<br />
a) gr„simi din lapte (amestec <strong>de</strong> trigliceri<strong>de</strong>) 30-50 g<br />
b) fosfolipi<strong>de</strong> (lecitin„, cefalin„, sfingomielin„) 0,30 g<br />
c) cerebrozi<strong>de</strong> 0.40 g<br />
d) sterine 0,lg<br />
e) carotinoi<strong>de</strong> 0,10-0,60 mg<br />
f) vitamina A 0,10-0,50 mg<br />
g) vitamina D (calciferol) 0,4 mg<br />
h) vitamina E (tocoferol) 1,0 mg<br />
i) vitamina K Urme<br />
3. Proteine Ón dispersie coloidal„<br />
Tabel 3