ShareEffect of chemical preservatives on chemical quality of buffalo milk during storage.
Author(s) : KARMAKAR B., GHATAK P. K.
Type of article: Article
Summary
Effects of adding formalin (0.1-0.4%) and potassium dichromate (0.1-0.4%) on changes in titrable acidity, lactose content and proteolyse content in buffalo milk during storage at 7-8 deg for 30 days. Adding 0.4% formalin is the most effective treatment for controlling acidity and proteolysis in buffalo milk.
Details
- Original title: Effect of chemical preservatives on chemical quality of buffalo milk during storage.
- Record ID : 1998-0399
- Languages: English
- Source: Indian J. Dairy Sci. - vol. 48 - n. 9
- Publication date: 1995
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