Variation in solids-non-fat, protein and lactose contents of pasteurized milk from Zagreb outles

U 120 uzoraka pasteriziranog mlijeka proizvedenog za zagrebačko tržište 1990. godine srednje su vrijednosti količina suhe tvari bez masti varirale od 8,11% do 8,44%, ukupnih bjelančevina od 2,96% do 3,16% i laktoze od 4,37% do 4,63%. Vrijednosti količina suhe tvari bez masti i bjelančevina veće su od onih određenih u razdoblju od 1974. do 1988. godine (Miletić, 1984; Antunac i Miletić, 1990). Povećanje navedenih količina suhe tvari bez masti i bjelančevina u uzorcima pasteriziranog mlijeka dozvoljava pretpostavku da se radi o standardizaciji sastojaka u mlijeku određenom za proizvodnju pasteriziranog.In samples (120) of commercial pasteurized milk taken twice every month during 1990 from Zagreb outlets average concentrations of milk constituents varied as follows-, solids-non-fat from 8.11 to 8.44%, protein from 2.96 to 3.16%, and lactose from 4.37 to 4.63%. Values of solids-non-fat and protein contents increased compared with those determined during interval from 1974 to 1988. Increase of solids-non-fat and protein contents of pasteurized milk samples allows the presumption that it was a question of standardization of raw milk chosen for pasteurized milk production