The effect of using aluminum containers on its levelesin raw milk and processed milk
1994
Ali,Y. (Baghdad Univ. Coll. of Agric. Section of Basic Sciences (Iraq)) | Salih, A.M.A. | Abbas, K.S. (Baghdad Univ. Coll. of Agric. Food Sci. Dept. (Iraq))
The results obtained in this study show that there is a significant increase in aluminum concentration in raw milk (taken from Alabiath Village) stored in alminum utensils with increased acidity (1.638-6.201 with average 2.895+0.430 ppm). Raw milk from Agricuture college farm which were collected in stainless steel utensils had total acid and aluminum concentration of 0.164,0.477ppm respectivily. Highly significant differences at p0.01 were also recorded when samples from this milk were stored in aluminum containers. Also the results show a positive relation at p0.01 between the added concentration of lactic acid to pasteurized milk samples and storage period on aluminum concentration.samples of yoghurt prepared at our laboratory, show significant development of aluminum concentration with time when stored in aluminum concentrations. High aluminum concentrations were also observed in commercial yoghurt known locally as arbeel yoghurt(5.870-7.010 ppm)
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