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FREEZING POINT TEST OF COW'S MILK.

[In German. / En allemand.]

Author(s) : DILLIER-ZULAUF A.

Type of article: Article

Summary

BRIEF VIEW OF THE PRACTICE AND PROBLEMS RESULTING FROM THE CONTROL AND EVALUATION OF THE FREEZING POINT DEPRESSION OF COW'S MILK. MANY FACTORS SUCH AS MASTITIS, BREED, SEASON, FEED, ETC, CAN ALTER THE CONCENTRATIONS OF SALTS AND LACTOSE IN THE MILK. TO DETERMINE THE < TECHNICAL WATER > OF TREATED MILK IT IS NECESSARY TO FIRST KNOW THE VARIATIONS IN THE FREEZING POINT DEPRESSION AND THE VARIOUS INFLUENCES MENTIONED ABOVE. SOME BIOPHYSICAL AND BIOCHEMICAL ASPECTS OF THE FREEZING POINT DEPRESSION OF RAW MILK ARE STILL UNKNOWN, HENCE THE AMOUNT OF < TECHNICAL WATER > IN TREATED MILK CANNOT BE IDENTIFIED ONLY FOR THE DIFFERENCE FOR THE BULK MILK FREEZING POINT VALUE.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1985-1598
  • Languages: German
  • Source: Alimenta - vol. 23 - n. 5
  • Publication date: 1984/09
  • Document available for consultation in the library of the IIR headquarters only.

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