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FREEZING 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.

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