Some Factors Affecting the Freezing Point of 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 ...
متن کاملSome Factors Affecting Freezing of Boar Semen in 5 ml Maxi-straws*
A series of experiments were conducted to determine the suitable freezing and thawing temperatures for the freezing of boar semen in 5 ml maxi-straws. The ultrastructure, in vitro fertilization (IVF) and artificial insemination (AI) of frozen-thawed semen were also be evaluated. The 5 cm freezing height gave the best results not only in post-thaw motility rate (54.00%), but also in normal acros...
متن کاملFactors Affecting Yield and Composition of Milk
The variation in composition and daily yield of milk is a regular phenomenon in all milking animals. Broadly, the factors which are responsible for such variations can be divided into (1) Physiological, which will be governed by the genetical make up and (2) Environmental, such as age, number of previous lactations, pregnancy, nutrition status, etc. The dairyman has hardly got any control over ...
متن کاملSome Factors Affecting the Stability of Thiamine
of UV spectroscopy to the examination of dissolved organic substances in water. Proc. Intern. Meeting Organic Geochem. Milan, Italy. KATZ, J., S. ABRAHAM, AND N. BAKER. 1954. Analytical procedures using a combined combustion-diffusion vessel. Improved method for combustion of organic compounds in aqueous solution. Anal. Chem., 26: 15031504. MENZEL, D. W., AND J. H. RYTHER. 1964. The composition...
متن کاملNutritional factors affecting the fatty acid composition of bovine milk.
The predominant fatty acids in milk are the long-chain fatty acids myristic, palmitic and stearic. These saturated fatty acids account for 75% of the total fatty acids, with a further 21% occurring as monounsaturated fatty acids of which the most prevalent is oleic acid. Only 4 g/100 g of the milk fatty acids are polyunsaturated, occurring mainly as linoleic and linolenic acids. All milk fatty ...
متن کاملذخیره در منابع من
با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید
ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1957
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(57)94495-8