Freezing point of raw and heat-treated goat milk.
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F07%3A00001242" target="_blank" >RIV/62157124:16270/07:00001242 - isvavai.cz</a>
Result on the web
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DOI - Digital Object Identifier
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Alternative languages
Result language
angličtina
Original language name
Freezing point of raw and heat-treated goat milk.
Original language description
The freezing point was established in bulk tank samples of raw and pasteurized goal milk that were collected in the course of lactation. It was use the thermistor cryoscope method. Mean freezing point of raw milk was found to be in an interval of ?0.5513? 0.0046 °C, variation ranged from ?0.5466 °C to ?0.5567 °C, pasteurisation brought an average increase in FP of 0.0025 °C.
Czech name
Bod mrznutí syrového a tepelně ošetřeného kozího mléka
Czech description
Bod mrznutí byl sledován v průběhu laktace u vzorků syrového a pasterovaného kozího mléka . Byla použita kryoskopická metoda. Bod mrznutí byl 0.5513 ? 0.0046 °C s rozsahem od ?0.5466 °C do ?0.5567 °C, pasterizací došlo ke zvýšení o 0.0025 °C.
Classification
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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Result continuities
Project
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Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2007
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Name of the periodical
Czech Journal of Animal Science
ISSN
1212-1819
e-ISSN
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Volume of the periodical
52
Issue of the periodical within the volume
12
Country of publishing house
CZ - CZECH REPUBLIC
Number of pages
5
Pages from-to
394-398
UT code for WoS article
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EID of the result in the Scopus database
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