Congealing temperature of raw cows' milk as the newest criterion of quality in standard STN 57 0529
1999
Kirchnerova, K. | Foltys, V. (Research Institute of Animal Production, Nitra (Slovak Republic))
In our country is the congealing temperature determined in the purchased milk since 1993. The boundary value was -0.510 deg C. Since 1st January, 1995 the limit grew more strict to -0.515 deg C. However, the directives of the European Community set that the milk must not show higher freezing point than -0.520 deg C. We evaluated statistically the results of 210 bulk samples of milk and we arrived at the conclusion that the sufficiently high content of basic milk components is insufficient to get the requisite limit. Samples in which every parameter of milk composition was over the minimum level according to standard STN 57 0529 showed the average value of congealing temperature -0.518 deg C. Correlation coefficients are rather low. The correlation between lactose content and congealing temperature is the highest, r=-0.64, and between fat-free dry matter and congealing temperature, r=-0.65. More detailed study is necessary to find out which particular salts, mineral elements or lower organic molecules cause the quite high temperatures of congealing of milk
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