Determination of freezing point standard for UHT milk
نویسندگان
چکیده
منابع مشابه
Monitoring the Freezing Point of Buffalo Milk
The aim of this study was to evaluate the basic freezing point of buffalo milk. Bulk milk samples were collected from buffalo and cattle farms in Caserta area from 2008 to 2014. The analysis involved a total of 1886 buffalo milk samples and 1711 bovine milk samples. These were also tested for fat, protein and lactose contents by means of infrared spectrometry. The freezing point was determined ...
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In this study measurements of color parameters of UHT milk were performed, by using a MOM-color 100 photoelectric tristimulus colorimeter. Colors of UHT milk samples containing 3.2% and 1.6% milk fat, processed under industrial conditions, packed in polyethylene terephtalate (PET) based packages, and stored for 0, 15, 30, 45, 60 and 90 days at ambient temperature (20±5°C) were examined. Results...
متن کاملDetermination of Aflatoxin M1 in Pasteurized and UHT Milk in West-Azerbaijan Province of Iran
Background: Aflatoxin M1 (AFM1) as a carcinogenic and toxic compound has considerable significance from public health viewpoint. The aim of this study was to determine the level of AFM1 in pasteurized and UHT milk in West-Azerbaijan province of Iran. Methods: A total of 360 commercial milk samples including 220 pasteurized milk and 140 ultra-high-temperature (UHT) milk were purchased randoml...
متن کاملA new method of freezing-point determination for small quantities.
To a very large extent progress in the field of invertebrate physiology is a measure of progress in the technique of manipulating small structures and analysing small samples. Within this field the study of osmotic regulation is no exception. Krogh (1938) has summarized the known methods of measuring osmotic pressure, applicable to quantities of fluid of the order of O-I-I-O cu.mm. The freezing...
متن کاملThe Quality of The UHT Skim Milk as Affected by Addition of Rennet Skim Milk
Background and Objectives: Consumption of whole dairy products has declined due to the awareness of possible harmful effects of fat on consumers’ health. The purpose of the present paper was to investigate the possibility of substituting the Ultra-high temperature processing (UHT) whole milk with partially hydrolyzed κ-casein to manufacture a UHT skim milk. Materials and Methods: UHT skim milk ...
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ژورنال
عنوان ژورنال: Semina: Ciências Agrárias
سال: 2015
ISSN: 1679-0359,1676-546X
DOI: 10.5433/1679-0359.2015v36n5p3181