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Effects of acidity on the freezing point of milk.

[In Serbo-Croat. / En serbo-croate.]

Author(s) : MISANOVIC D.

Type of article: Article

Summary

Determination of nitrogen compounds, pH, acidity and the freezing point of samples of milk collected in Yugoslavia. The standard freezing point is -0.5523 deg C. Equations for the correction of the freezing point for milk having the highest or the lowest acidity.

Details

  • Original title: [In Serbo-Croat. / En serbo-croate.]
  • Record ID : 1993-3413
  • Languages: Serbo-croatian
  • Source: Mljekarstvo - vol. 42 - n. 2
  • Publication date: 1992

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