ShareFREEZING POINT OF MILK.
[In German. / En allemand.]
Author(s) : RIEDER K., JEGERLEHNER T., GLATTHARD R.
Type of article: Article
Summary
FREEZING POINT OF MILK OBTAINED DURING THE YEAR ENDED NOVEMBER 1978 FROM CENTRES OF 45 DAIRY COOPERATIVES SUPPLIED BY ABOUT 750 PRODUCERS AVERAGED -0.523 DEG C, RANGING FROM -0.520 DEG C IN MAY-JULY TO 0.528 DEG C IN DECEMBER. THERE WERE REGIONAL DIFFERENCES. THE FREEZING POINT OF PACKAGED PASTEURIZED MILK WAS 0.002-0.004 K HIGHER THAN THAT OF TANK MILK. (DAIRY SCI. ABSTR., GB., 45, N.10, 1983, 7420.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1984-1538
- Languages: German
- Source: Mitt. Geb. Lebensm.unters. Hyg. - vol. 74 - n. 2
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Pasteurization; Freezing temperature; Milk; Switzerland
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