Share

PRECISION OF THE DETERMINATION OF THE FREEZING POINT OF MILK BY THE THERMISTOR CRYOSCOPE METHOD.

Author(s) : ZEE B., LUIN F. J. P. van

Type of article: Article

Summary

IN A FIRST STUDY, THE AVERAGE FIGURES FOUND FOR THE REPEATABILITY AND THE REPRODUCIBILITY WERE 0.0052 AND 0.0082 K. IN 2 OTHER STUDIES THE CORRESPONDING VALUES WERE 0.0037 AND 0.0057 K RESPECTIVELY. THUS THE BETWEEN-LABORATORY VARIANCE IS RESPONSIBLE FOR THE LARGER PART OF THE REPRODUCIBILITY. ANOTHER STUDY, IN WHICH THE TIME FACTOR WAS ALSO INCLUDED, SHOWED THAT THE DIFFERENCES IN LEVEL OF THE DETERMINATION BETWEEN THE LABORATORIES WERE SMALLER AND DIFFERENT FOR SODIUM CHLORIDE SOLUTION THAN FOR SAMPLES OF MILK. FOR A SATISFACTORY PERFORMANCE OF THE FREEZING POINT DETERMINATION FREQUENT COLLABORATIVE TESTS ARE NECESSARY.

Details

  • Original title: PRECISION OF THE DETERMINATION OF THE FREEZING POINT OF MILK BY THE THERMISTOR CRYOSCOPE METHOD.
  • Record ID : 1984-0672
  • Languages: English
  • Source: Neth. Milk Dairy J. - vol. 37 - n. 1-2
  • Publication date: 1983
  • Document available for consultation in the library of the IIR headquarters only.

Links


See the source

Indexing