Effect of goat milk analytical properties on its viscosity and conductivity

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62156489%3A43210%2F15%3A43906525" target="_blank" >RIV/62156489:43210/15:43906525 - isvavai.cz</a>

Výsledek na webu

<a href="https://mnet.mendelu.cz/mendelnet2015/mnet_2015_full.pdf" target="_blank" >https://mnet.mendelu.cz/mendelnet2015/mnet_2015_full.pdf</a>

DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

Effect of goat milk analytical properties on its viscosity and conductivity

Popis výsledku v původním jazyce

In this paper were analysed viscosity and conductivity of individual samples of goat milk. Milk samples were characterized by chemical analysis such as content of fat, dry matter, protein content, lactose, and titratable acidity. Viscosity was studied using a concentric cylinder viscometer. Results of milk samples viscosity were in range from 1.634+-0.166 to1.850+-0.167mPaBULLET OPERATORs. The range of conductivity results was from 0.377 to 0.445 SBULLET OPERATORm-1. Viscosity of goat milk was significantly depended on content of fat, proteins, and/or dry matter. Increasing titratable acidity of goat milk caused its conductivity increase. However, other parameters such as content of fat, proteins, lactose, and/or dry matter lead to decrease of goat milk conductivity

Název v anglickém jazyce

Effect of goat milk analytical properties on its viscosity and conductivity

Popis výsledku anglicky

In this paper were analysed viscosity and conductivity of individual samples of goat milk. Milk samples were characterized by chemical analysis such as content of fat, dry matter, protein content, lactose, and titratable acidity. Viscosity was studied using a concentric cylinder viscometer. Results of milk samples viscosity were in range from 1.634+-0.166 to1.850+-0.167mPaBULLET OPERATORs. The range of conductivity results was from 0.377 to 0.445 SBULLET OPERATORm-1. Viscosity of goat milk was significantly depended on content of fat, proteins, and/or dry matter. Increasing titratable acidity of goat milk caused its conductivity increase. However, other parameters such as content of fat, proteins, lactose, and/or dry matter lead to decrease of goat milk conductivity

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

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Návaznosti

S - Specificky vyzkum na vysokych skolach

Rok uplatnění

2015

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

MendelNet 2015: Proceedings of International PhD Students Conference

ISBN

978-80-7509-363-9

ISSN

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e-ISSN

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Počet stran výsledku

6

Strana od-do

368-373

Název nakladatele

Mendelova univerzita v Brně

Místo vydání

Brno

Místo konání akce

Brno

Datum konání akce

11. 11. 2015

Typ akce podle státní příslušnosti

WRD - Celosvětová akce

Kód UT WoS článku

000366466100067