ShareSUITABILITY OF DIFFERENT CRYOSCOPES AND OSMOMETERS FOR MEASURING THE FREEZING POINT OF MILK AND CREAM.
[In German. / En allemand.]
Author(s) : RÜEGG M., BOSSET J. O., WITTWER A.
Type of article: Article
Summary
VARIOUS INSTRUMENTS FOR FREEZING POINT DETERMINATION WERE TESTED AND CERTAIN GAVE READOUTS WHICH WERE NOT ABSOLUTELY LINEAR. FOR SAMPLES OF RAW MILK, PASTEURIZED MILK, UHT MILK, UHT COFFEE CREAM AND PASTEURIZED WHIPPING CREAM, READOUTS DIFFERED SIGNIFICANTLY BETWEEN INSTRUMENTS, EVEN THOUGH ALL WERE CALIBRATED WITH THE SAME SODIUM CHLORIDE SOLUTION. (DAIRY SCI. ABSTR. , GB., 44, N.3, 1982/03, 1830.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1983-1052
- Languages: German
- Source: Mitt. Geb. Lebensm.unters. Hyg. - vol. 72 - n. 3
- Publication date: 1981
Links
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Indexing
- Themes: Milk and dairy products
- Keywords: Thermometer; Freezing temperature; Cream; Milk; Measurement
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SUITABILITY OF DIFFERENT CRYOSCOPES AND OSMOMET...
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- Date : 1981
- Languages : German
- Source: Mitt. Geb. Lebensm.unters. Hyg. - vol. 72 - n. 3
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- Date : 1986
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- Date : 1986
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