The freezing point of raw and heat-treated sheep milk and its variation during lactation

Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F13%3A43871925" target="_blank" >RIV/62157124:16270/13:43871925 - isvavai.cz</a>
Result on the web
<a href="http://dx.doi.org/10.2754/avb201382020187" target="_blank" >http://dx.doi.org/10.2754/avb201382020187</a>
DOI - Digital Object Identifier
<a href="http://dx.doi.org/10.2754/avb201382020187" target="_blank" >10.2754/avb201382020187</a>

Result language
angličtina
Original language name
The freezing point of raw and heat-treated sheep milk and its variation during lactation
Original language description
The freezing point was determined in 42 bulk tank raw sheep milk samples and 42 pasteurized sheep milk samples collected during lactation from an ecofarm in Moravian Walachia (Valašsko in Czech). The freezing point was determined in accordance with the standard ČSN 57 0538 using a thermistor cryoscope. The average freezing point of raw milk was -0.617 +/- 0,052° C, with a range from -0.560°C to -0.875°C. The freezing point was lower in the spring months and clearly increased at the end of lactation. TheFreezing point correlated with the content of total non-fat solids. The average freezing point of sheep milk pasteurized at 65°C for 30 minutes was -0.614 +/- 0,053 °C, with a range from -0, 564 to - 0,665 °C. Pasteurization resulted in an average increase of freezing point by 0.003 °C. Specific changes in the value of freezing point sheep's milk by heating due to sheep's milk were not found in the literature, which is the contribution of this study.
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
2013
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

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