Viscosity and Analytical Differences between Raw Milk and UHT Milk of Czech Cows

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F15%3A43907330" target="_blank" >RIV/62156489:43210/15:43907330 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.1515/sab-2015-0020" target="_blank" >http://dx.doi.org/10.1515/sab-2015-0020</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.1515/sab-2015-0020" target="_blank" >10.1515/sab-2015-0020</a>

Result language
angličtina
Original language name
Viscosity and Analytical Differences between Raw Milk and UHT Milk of Czech Cows
Original language description
Viscosity and analytical differences in four milk samples from Czech cows were described. Three samples of UHT milk (0.5%, 1.5%, and 3.5% fat) and one sample of raw milk from a Czech bio-farm were analyzed. The following analytical properties were observed: titratable acidity, fat content, dry matter content, and protein content. Titratable acidity and dry matter content decreased in dependence upon the increasing milk fat content. The protein content ranged 3.51-3.57 g per 100 g milk. The milk flow behaviour represented by density, dynamic and kinematic viscosity, as well as the dependence of the milk flow behaviour on temperature were investigated. These properties were measured using a digital densitometer and a rotary viscometer. Milk density was studied at temperatures ranging 0-60 oC and dynamic viscosity at 0-100 oC. With increasing temperature, the density and dynamic viscosity of the studied milk samples decreased. The temperature dependence of dynamic viscosity was manifested
Czech name
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Czech description
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Type
J<sub>x</sub> - Unclassified - Peer-reviewed scientific article (Jimp, Jsc and Jost)
CEP classification
GM - Food industry
OECD FORD branch
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Publication year
2015
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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