Freezing point of raw and heat-treated goat milk
نویسندگان
چکیده
منابع مشابه
Microbiological Assessment of Raw Goat Milk Collected from Sardinian Herds
With Regulation EC 853/04, the European Parliament and the Council laid down general rules for food business operators regarding the hygiene of foodstuffs. In particular, the regulation established ≤1.500.000 cfu/mL as the maximum-tolerated value for total bacterial count in raw goat milk. Moreover, in order to enhance the hygiene of dairy farms, the Sardinia Region has funded the F measure pro...
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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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It is well known that the nutritive value of milk proteins is reduced by heating, for example when milk is brought to, and kept for some time at, its boiling point. The reduction may be due either to the breakdown of certain amino acids under the influence of heat, or to combination of amino acids with other chemical constituents of milk, as in the formation of the so-called Schiff bases due to...
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The objective of this study was to investigate the effects of dietary supplementation with raw or heat-treated sunflower oil seed with two levels of 7.5% or 15% on unsaturated fatty acids in milk fat and performances of high-yielding lactating cows. Twenty early lactating Holstein cows were used in a complete randomized design. Treatments included: 1) CON, control (without sunflower oil seed). ...
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We investigated differences between goat and cow milk by exploring the factors influencing milk stability by testing the heat coagulation time. Heat-stable milk samples were characterized by a higher pH, a lower heating temperature, a lower calcium concentration, a higher concentrations of EDTA-2Na, phosphate and citrate. However the sucrose concentration caused different patterns of heat stabi...
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ژورنال
عنوان ژورنال: Czech Journal of Animal Science
سال: 2008
ISSN: 1212-1819,1805-9309
DOI: 10.17221/2324-cjas