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AN INVESTIGATION OF SOME FACTORS WHICH COULD AFFECT THE ACCURACY OF CRYOSCOPIC SALT CONTENT DETERMINATION IN BRINE.

Author(s) : WOLFSCHOON-POMBO A. F., COSTA D. L. S. da

Type of article: Article

Summary

THE INTRODUCTION OF THERMISTOR CRYOSCOPES IN MILK LABORATORIES ALLOWED THE DETERMINATION OF THE FREEZING POINT DEPRESSION OF LARGE NUMBERS OF SAMPLES AND, THEREFORE, THE DETECTION OF ADDED WATER TO MILK. DAIRY CRYOSCOPES ARE CURRENTLY BEING USED TO MONITOR LACTOSE HYDROLYSIS IN MILK AND IN ACID WHEY, TO ESTIMATE THE LACTOSE CONTENT OF MILK AND CHEESE, TO DETERMINE THE SALT CONTENT OF PRATO CHEESE AND OF BUTTER. THE CRYOSCOPIC METHOD WAS FOUND TO BE SUITABLE FOR ROUTINE BRINE (SALT) ANALYSES.

Details

  • Original title: AN INVESTIGATION OF SOME FACTORS WHICH COULD AFFECT THE ACCURACY OF CRYOSCOPIC SALT CONTENT DETERMINATION IN BRINE.
  • Record ID : 1986-0280
  • Languages: English
  • Source: Milchwissenschaft - vol. 40 - n. 5
  • Publication date: 1985/05
  • Document available for consultation in the library of the IIR headquarters only.

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