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GENERAL DETERIORATION OF MILK DURING FREEZING.

[In Russian. / En russe.]

Author(s) : FIL'CAKOVA N. N., KATKOVA N. N.

Type of article: Article

Summary

WHOLE PASTEURIZED MILK (3.5% FAT) WAS CHILLED DOWN TO 255 K (-18 DEG C) AND KEPT THERE FOR 30 DAYS. GENERAL DETERIORATION WAS JUDGED BY MICROSTRUCTURE, PH, AND PROPORTION BY WEIGHT OF DISOLVED NITROGEN-CARRYING COMPOUNDS. THE MICRO-STRUCTURE WASCHANGED RADICALLY, AND THE LATTER 2 INDICATORS BOTH DROPPED AS A FUNCTION OF FREEZING TIME. M. C.

Details

  • Original title: [In Russian. / En russe.]
  • Record ID : 1991-1653
  • Languages: Russian
  • Source: Kholodilnaya Tekhnika - n. 6
  • Publication date: 1990
  • Document available for consultation in the library of the IIR headquarters only.

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