Krioskopska tocka mleka v povezavi z drugimi lastnosti mleka.
1987
Golc S. | Penca V.
The tendency towards an increase in the freezing point of milk and a decrease of the principal constituents of milk (fat, proteins, lactose, total solids, solids not fat content) was found out in the line of milk collection from the farm to the reception of milk in the dairy (freezing pont: farm -0,5186'C, milk collecting point -0,5143'C, dairy -0,5064'C). It shows possibility of extraneous water in milk. Significant correlation between freezing point of milk and lactose as well as solids not fat content in milk has been established (p<0.001). The difference between machine and hand milking has been established with the value of freezing point and the solids not fat content (p<0,001) but not because of residual water in the equipment. Statistically significant effect of month on the feezing point of milk was established only in the bulk milk samples on the farms.
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Эту запись предоставил Wolters Kluwer