Bod mrznutí konzumního tepelně ošetřeného mléka v ČR
Identifikátory výsledku
Kód výsledku v IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F62157124%3A16270%2F06%3A00000943" target="_blank" >RIV/62157124:16270/06:00000943 - isvavai.cz</a>
Výsledek na webu
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DOI - Digital Object Identifier
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Alternativní jazyky
Jazyk výsledku
angličtina
Název v původním jazyce
Freezing point of heat-treated drinking milk in the Czech Republic
Popis výsledku v původním jazyce
In the Czech Republic, the freezing point of milk is presently used as a quality indicator of cows' raw milk as well as of heat-treated drinking milk, and its limit value is ≤-0.520°C. Of the total of 295 drinking milk samples examined in a periodof one year, 145 were samples of pasteurized milk and 150 were samples of UHT milk. In compliance with the Czech State Standard 57 05 38, the freezing point was determined by a thermistor cryoscope. The mean measured value of the freezing point of heat-treated drinking milk was -0.515°C +/- 0.0078. A total of 207 (70.2%) samples of heat-treated drinking milk, i.e. 93 (64.1%) samples of pasteurized and 114 (76%) samples of UHT milk, were found above the maximum limit value. Unsatisfactory results of themonitoring of the freezing point of drinking milk emphasize the need for a reassessment of the current system of milk quality evaluation with respect to this quality index.
Název v anglickém jazyce
Freezing point of heat-treated drinking milk in the Czech Republic
Popis výsledku anglicky
In the Czech Republic, the freezing point of milk is presently used as a quality indicator of cows' raw milk as well as of heat-treated drinking milk, and its limit value is ≤-0.520°C. Of the total of 295 drinking milk samples examined in a periodof one year, 145 were samples of pasteurized milk and 150 were samples of UHT milk. In compliance with the Czech State Standard 57 05 38, the freezing point was determined by a thermistor cryoscope. The mean measured value of the freezing point of heat-treated drinking milk was -0.515°C +/- 0.0078. A total of 207 (70.2%) samples of heat-treated drinking milk, i.e. 93 (64.1%) samples of pasteurized and 114 (76%) samples of UHT milk, were found above the maximum limit value. Unsatisfactory results of themonitoring of the freezing point of drinking milk emphasize the need for a reassessment of the current system of milk quality evaluation with respect to this quality index.
Klasifikace
Druh
J<sub>x</sub> - Nezařazeno - Článek v odborném periodiku (Jimp, Jsc a Jost)
CEP obor
GM - Potravinářství
OECD FORD obor
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Návaznosti výsledku
Projekt
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Návaznosti
Z - Vyzkumny zamer (s odkazem do CEZ)
Ostatní
Rok uplatnění
2006
Kód důvěrnosti údajů
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Údaje specifické pro druh výsledku
Název periodika
Czech Journal of Food Science
ISSN
1212-1800
e-ISSN
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Svazek periodika
24
Číslo periodika v rámci svazku
4
Stát vydavatele periodika
CZ - Česká republika
Počet stran výsledku
8
Strana od-do
156-163
Kód UT WoS článku
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EID výsledku v databázi Scopus
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