Purpose of the thesis: to determine a quantity of Vitamin A in the milk and milk products in technological process.

Objectives of the thesis: 1. To analize theoretical aspects about milk and milk products and vitamins in them. 2. To determine a quantity of Vitamin A in the milk and in chosen milk products in technological process.

Conclusions of the thesis: 1. It was determined, that a temperature of a milk storage, has an influence to the quantity of Vitamin A in it: after 3 days, when it was 4ºC temperature, the quantity of Vitamin A in the milk decreased 5,8%, when it was 12ºC temperature – 11,6%, in contrary, there was again 100% of Vitamin A in the milk, when it was 20 ºC temperature, becouse of the lactic acid sour. 2. It was determined, that a light has no influence to the quantity of Vitamin A. 3. It was lost about 9% of Vitamin A, because of pasteurisation process, and keeping the pasteurised milk it was lost about 22,7% of Vitamin A milk, if compared with row milk. 4. It was identified an increase of Vitamin A: in clabber – 10% (a quantity of Vitamin A – 0,24 mg/kg), in kefir – 33% (a quantity of Vitamin A – 0,31 mg/kg), because of a microbiological process, that proceeds in sour milk products, if compared with pasteurised milk. 5. It was identified, that the quantity of Vitamin A did not change during the process of remaking cream to sour cream. Vitamin A was – 2,54 mg/kg in cream, and 2, 55 mg/kg – in sour cream. 6. It was determined, that the quantity of Vitamin A has enlarged, during the process of cheese ripening. It was founded 1,24 mg/kg of Vitamin A in fresh cheese, and 1,34 mg/kg – after 12 weeks cheese ripening. The microbiological process and a humidity decline in cheese has an influence to the increase of Vitamin A quantitie.

Raktažodžiai: vitamin A, milk, milk products