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Determination of added water in sheep milk by measurements of the freezing point and acidity.

Author(s) : PAPPAS C. P., VOUTSINAS L. P., KONDYLI E.

Type of article: Article

Summary

The contribution of freezing point and acidity of ewe milk in the prediction of its adulteration with water was studied. The percent added water in ewe milk could be predicted solely on the basis of the freezing point value. However, the water-adulteration of milk could be predicted more accurately using the freezing point and titrable acidity values of milk.

Details

  • Original title: Determination of added water in sheep milk by measurements of the freezing point and acidity.
  • Record ID : 1995-0340
  • Languages: English
  • Source: Milchwissenschaft - vol. 49 - n. 6
  • Publication date: 1994
  • Document available for consultation in the library of the IIR headquarters only.

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