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

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

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

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

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

Popis výsledku anglicky

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.

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

Z - Vyzkumny zamer (s odkazem do CEZ)

Rok uplatnění

2013

Kód důvěrnosti údajů

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

Název periodika

Acta veterinaria Brno

ISSN

0001-7213

e-ISSN

—

Svazek periodika

82

Číslo periodika v rámci svazku

2

Stát vydavatele periodika

CZ - Česká republika

Počet stran výsledku

4

Strana od-do

187-190

Kód UT WoS článku

000324282300012

EID výsledku v databázi Scopus

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