Modified methods for examination of heat treatment of milk and milk products
1988
Wagner, A. (Tejipari Vallalatok Trosztje, Budapest (Hungary). Minosegfejlesztesi es Exportellenorzesi Foosztaly) | Tury, E. (Allatorvostudomanyi Egyetem, Budapest (Hungary). Anatomiai es Szovettani Tanszek) | Kiss, T. (Kozponti Elelmiszeripari Kutato Intezet, Budapest (Hungary). Elelmiszerfizikai Foosztaly)
The authors are reporting on the improvement of the sensitivity of examinations for controlling heat treatment of milk and dairy products by increasing the concentration of the substrate on the base of Einstein-formula for brownian movement. The result of their work is the standard no. MSZ 3710-87 in which the most important passage is about putting into force the more sensitive peroxide test of Storch which has been modified by Bang. General performance: 3 cm3 of prepared milk sample, 3 cm3 of buffer mixed with the sample (43.25 g Na2HPO4+0.65 g crystalline citric acid diluted in 500 cm3 distilled water of 8.2 pH value, then adding the mixture of one drop Storch I (7.5 per cent H2O2) and 2 drops Storch II (2 per cent N,N'-diethyl-1,4-phenyl-diamine-hydrochloride) reagents or dosing them in layer. In the presence of raw milk the reaction gives dark grey colour if the result is negative, the colour is similar to that of the sample prepared.
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