ShareTEMPERATURE CAUSED CHANGES IN SOLUBLE MILK INGREDIENTS. EFFECT ON THE FREEZING POINT.
[In German. / En allemand.]
Author(s) : PUHAN Z.
Type of article: Article
Summary
THE AUTHOR DESCRIBES THE COMPLEX POLYDISPERSED SYSTEM OF MILK, GIVES A SURVEY OF THE MOST IMPORTANT EQUILIBRIUM SYSTEMS IN MILK AND THEIR RELATIONSHIPS AND DEALS WITH THE CONTRIBUTION OF SOLUBLE CONSTITUENTS TO THE LOWERING OF FREEZING POINT. HE STUDIES THE EFFECT OF THE TECHNOLOGICAL FACTORS INVOLVED IN THE COLD STORAGE OF MILK PRIOR TO TREATMENT AND THAT OF PASTEURISATION AND VAPORISATION ON THE RISE OF THE FREEZING POINT. R.R.
Details
- Original title: [In German. / En allemand.]
- Record ID : 1985-0646
- Languages: German
- Source: Alimenta - vol. 23 - n. 3
- Publication date: 1984/05
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Freezing temperature; Milk; Treatment
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INFLUENCE OF THERMAL TREATMENTS, DEGASING AND S...
- Author(s) : BOSSET J. O., RÜEGG M.
- Date : 1984/11
- Languages : German
- Source: Alimenta - vol. 23 - n. 6
View record
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VARIATIONS OF MILK FREEZING POINT.
- Author(s) : THOMASOW J.
- Date : 1982
- Languages : German
- Source: Molk.-Ztg. Welt Milch - vol. 36 - n. 32
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PRACTICAL EXPERIMENT FOR THE DETERMINATION OF F...
- Author(s) : JEGERLEHNER T.
- Date : 1984
- Languages : German
- Source: Molk.-Ztg. Welt Milch - vol. 38 - n. 13
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FACTORS AFFECTING MILK FREEZING POINT.
- Author(s) : UNG ER A.
- Date : 1984
- Languages : Hungarian
- Source: Tejipar - vol. 33 - n. 3
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RELATIONSHIPS BETWEEN CONCENTRATION OF INDIVIDU...
- Author(s) : KLOSTERMEYER H.
- Date : 1986/05
- Languages : German
- Source: Milchwissenschaft - vol. 41 - n. 5
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