Share

SIGNIFICANCE OF FREEZING POINT DEPRESSION MEASUREMENT OF MILK.

[In German. / En allemand.]

Author(s) : ZEDER F.

Type of article: Article

Summary

SWISS REGULATIONS PROVIDE FOR MILK MINIMAL CONTENTS OF FAT, DRY MASS AND FAT FREE DRY MASS. THE APPLICATION OF CRYOSCOPY ENABLES THE COMPETENT FOOD CONTROL AUTHORITIES TO DETECT ADULTERATION OF MILK BY ADDITION OF WATER. FURTHER STATISTICAL EVALUATION TAKING INTO ACCOUNT SEASONAL AND REGIONAL VARIATIONS, SHOULD LEAD TO LIMITS FOR FREEZING POINT DEPRESSION OF MILK ORIGINATING FROM INDIVIDUAL FARMS AS WELL AS OF COLLECTED AND MIXED MILK OF DAIRY INDUSTRY.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1985-1153
  • Languages: German
  • Source: Alimenta - vol. 23 - n. 4
  • Publication date: 1984/07
  • Document available for consultation in the library of the IIR headquarters only.

Links


See other articles in this issue (2)
See the source

Indexing