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Minerals occur in all foodstuffs as well as in milk and dairy products. The mineral content in milk is influenced by many factors ranging from environmental conditions during pasture, feeding, breeding, stage of lactation and climate to post-milking handling, transportation and processing. The aim of the study was to assess whether the intakes comply with Recommended Dietary Allowances (RDA), Adequate Intakes (AIs) or Tolerable Upper Intake Levels (ULs) for essential elements. Milk samples from different producers and with different fat content were purchased from Zagreb’s market four times in year 2007 and analysed. Concentrations of ten minerals (Ca, P, Mg, Fe, Cu, Zn, Mn, Ni, K and Na) were determined by atomic absorption spectrometry. Mean values of mineral contents were in range with the literature data. The daily intakes of these minerals by school children selected in age-gender groups (school children 8-9 years old and adolescents 15-18 years old) through milk consumption were also estimated. The average daily intake of essential minerals ranged from a minimum of 1.36 % of manganese up to 35.27 for phosphorus, irrespective of age and gender of children., Minerali se nalaze u svim namirnicama pa tako i u mlijeku i mliječnim proizvodima. Na udjel minerala u mlijeku utječu mnogi faktori, od uvjeta zaštite okoliša za vrijeme ispaše, hranjenja, uzgoja, stadija laktacije i klime do postupaka nakon mužnje, transporta i obrade. Cilj istraživanja bio je procijeniti je li unos esencijalnih minerala u skladu s vrijednostima za Preporučene dnevne unose (RDA), Adekvatne unose (AIs) ili Maksimalno dozvoljene dnevne unose (Uls) za esencijalne elemente. Analizirani su uzorci mlijeka različitih proizvođača, s različitim udjelom masti, a nabavljeni su na zagrebačkom tržištu četiri puta tijekom 2007. godine. Udjeli deset minerala (Ca, P, Mg, Fe, Cu, Zn, Mn, Ni, K and Na) određeni su pomoću atomske apsorpcijske spektrometrije. Srednje vrijednosti udjela minerala bile su u skladu s literaturnim podacima. Također je procijenjen dnevni unos navedenih minerala putem mlijeka, kod djece školskog uzrasta (školska djeca u dobi 8-9 godina i adolescenti u dobi 15-18 godina) podijeljene u grupe obzirom na godine i spol. Prosječni dnevni unosi esencijalnih minerala kretali su se od minimalno 1,36 % za mangan do maksimalno 35,27 % za fosfor, bez obzira na dob i spol djece.

Cottage sir je svježi sir karakteristična oblika individualnih zrna veličine 3-12 mm. Može se koristiti kao dijetni sir, zbog minimalne količine mliječne masti (ali, bogat je bjelančevinama), ili kao "krem" sir, ako se prekrije nekom krem mješavinom, najčešće od vrhnja, uz različite dodatke (sol, povrče, voce i slično). Budući da se Cottage sir još uvijek ne proizvodi u Hrvatskoj, svrha ovog rada je ispitati prihvatljivost ovog proizvoda, nepoznatog većini potrošača u našoj zemlji. Uzorci Cottage sira proizvedeni su od obranog ili UF-obranog mlijeka (s oko 5 i 7% proteina) a tada, nakon ocjenjivanja senzorskih svojstava, oblikovani u zrna boljih karakteristika, koristili su se za pripravu uzoraka Krem Cottage sira. U radu je ispitana prihvatljivost slanih zrnaca Cottage sira proizvedenih ispiranjem gruša u slanoj otopini, kao i prihvatljivost različitih uzoraka Cottage sira pomiješanog mješavinom vrhnja i različitih dodataka - Krem Cottage sir. Testirano je 40 potrošača (starih 20-60 godina). Oni su pripremljene uzorke Cottage sira ocijenili hedonističkom skalom Peryama (moguća ocjena 1-9), najčešćom metodom za istraživanje prihvatljivosti prehrambenih proizvoda., Cottage cheese is soft fresh cheese having characteristically shaped individual granules of approximately 3-12 mm. Cheese may be used such as dietetic food, owning to its minimum milk fat quantity, and having plenty of proteins, or such Creamed Cottage cheese, covered with some creaming mixtures (added salt, fruit, vegetables or something similar). Since Cottage cheese was not as yet produced in Croatia, the purpose of this paper is to investigate consumer's acceptability as it is unknown to many of our consumers. Cottage cheese samples were produced from skim milk and ultrafiltered skim milk (with 5 and 7% proteins) and then shaped as granules of better characteristics, according of sensory properties evaluation, used for preparation of Creamed Cottage cheese. Investigation is relative to the acceptability of Cottage cheese having salty granules and also to acceptability of Cottage cheese samples mixed with sour cream and different ingredients - Creamed Cottage cheese. Consumer's panel of 40 members (from 20 to 60 years old) evaluated Cottage cheese samples using a nine-point Hedonic scale, probably the most useful sensory method.

Possibility of applying non-destructive methods in determination of whey solids was investigated. The non-destructive methods used were: infrared spectroscopy, cryoscopy, conductometry and gravimetric method as a referent method. With statistical interpretation of results the stochastic relation of variable between independent variable (investigated method) and dependent variable (referent method) was established. The stochastic relation showed satisfactory dependency of variables with linear equation: Y = b0X0 + b1x1 + ε. Determination coefficient verified model's efficacy. Infrared spectroscopy and cryoscopy were successful methods for determination of whey solids. Less precise were conductometry results., U radu je istražena mogućnost primjene nedestruktivnih metoda za određivanje suhe tvari sirutke. Korištene su slijedeće nedestruktivne metode: infracrvena spektroskopija, krioskopija i mjerenje elektroprovodljivosti, a kao referentna korištena je gravi-metrijska metoda. Statističkom obradom rezultata utvrđen je stohastički odnos između nezavisne varijable (provjeravana metoda) i zavisne varijable (referentna metoda). Stohastički odnos pokazao je zadovoljavajuću ovisnost varijabli linearnom funkcijom oblika Y=b0x0+b1x1+ε. Efikasnost modela je provjerena koeficijentom determinacije. Infracrvena spektroskopija i krioskopija bile su uspješne metode za određivanje suhe tvari sirutke. Rezultati dobiveni mjerenjem elektroprovodljivosti manje su precizni.