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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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

Název v anglickém jazyce

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

Popis výsledku anglicky

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

Druh

J_x - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

—

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 periodika

Scientia Agriculturae Bohemica

ISSN

1211-3174

e-ISSN

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Svazek periodika

46

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

6

Strana od-do

78-83

Kód UT WoS článku

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EID výsledku v databázi Scopus

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