ShareSummary
CREAM WAS SEPARATED FROM 2 SAMPLES OF COW MILK (FAT 4.5 AND 4.4%) BY STANDING FOR 17 H AT 278, 288, 298, 308 OR 318 K (5, 15, 25, 35 OR 45 DEG C). AS TEMPERATURE INCREASED, THE WEIGHT OF THE CREAM LAYER AND THE AMOUNTS OF FAT AND GLOBULIN-N MOVING INTO IT DECREASED ; THE FAT CONTENT OF THE CREAM, HOWEVER, INCREASED BUT ITS GLOBULIN-N CONTENT WAS NOT AFFECTED. RESULTS ARE DISCUSSED IN THE LIGHT OF THE POSSIBLE INVOLVEMENT OF GLOBULIN IN FAT AGGREGATION. (DAIRY SCI. ABSTR., GB., 45, N.11, 1983/11, 849, 8043.
Details
- Original title: [In Japanese. / En japonais.]
- Record ID : 1984-1079
- Languages: Japanese
- Source: Bull. Coll. Agric. vet. Med., Nihon Univ. - n. 40
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Cream; Milk; Chilling
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