Effect of water addition on freezing point and components of raw milk from Jersey and Holstein cows

 

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Yazarlar: WingChing-Jones, Rodolfo, Mora Chaves, Esteban
Materyal Türü: artículo original
Durum:Versión publicada
Yayın Tarihi:2019
Diğer Bilgiler:Introduction: The freezing point is used to assess the quality of raw whole milk and its byproducts. Objective: To determine the effect of water addition on freezing point, bromatological composition, urea content, somatic cell content and bacterial content in raw milk. Methods: During the first stage, we took 35 samples of milk (80mL) from the towns of Turrialba in Cartago, and Zarcero in Alajuela (April and October 2018). We added water (5, 10, 15, 20, 25, and 30% w/w) and kept an unadulterated sample as control (five repetitions each). Results: The addition of 5% water (w/w) was enough to alter all parameters. On a second stage, we tested lower concentrations (1, 2, 3, 4, and 5% w/w). Conclusion: The addition of 1% water (w/w) produced significant changes only on three parameters: freezing point, bromatological contents, and somatic cell count.
Ülke:Portal de Revistas UNED
Kurum:Universidad Estatal a Distancia
Repositorio:Portal de Revistas UNED
Dil:Español
OAI Identifier:oai:revistas.investiga.uned.ac.cr:article/2609
Online Erişim:https://revistas.uned.ac.cr/index.php/cuadernos/article/view/2609
Anahtar Kelime:milk protein
milk solids
water adulterations
milk urea nitrogen
milk lactose
milk fat
proteína de leche
sólidos totales
adulteración con agua
urea en leche
lactosa en leche
grasa en leche