Naslov
The influence of sample preservation and freezing of cow's, goat's and ewe's milk on the freezing point value

Autori
Radeljević, Biljana ; Mikulec, Nataša ; Zamberlin, Šimun ; Horvat, Iva ; Maletić, Mirjana ; Antunac, Neven

Izvornik
Milchwissenschaft (0026-3788) 67 (2012), 2; 169-172

Vrsta, podvrsta i kategorija rada
Radovi u časopisima, članak, znanstveni

Ključne riječi
influencing factors; azidiol; bronopol; freezing

Sažetak
Freezing point is an important milk quality parameter which can be used for determination of possible adulteration by water addition. In general, freezing point of a solution depends on the number of particles in the solvent rather than the kind of particles. The purpose of this paper was to determine the influence of milk preservatives (azidiol and bronopol) and freezing (-20ºC) on the freezing point value of cow's (n=166), goat's (n=125) and ewe's (n=85) milk. Freezing points were determined by reference thermistor cryoscopic method. The results showed that the preservation of cow’s, goat’s and ewe’s milk samples with bronopol and azidiol significantly (P<0.05 ; P<0.01) influenced the freezing point value. Also, freezing of cow’s and goat’s milk samples significantly (P<0.05 ; P<0.01) changed the freezing point value. Conversely, freezing point of ewe’s milk was not significantly (P<0.05 ; P<0.01) influenced within 48 hours after freezing. If it’s necessary to preserve milk samples, the correctional factors must be used to eliminate the deviations of freezing point caused by preservation or freezing.

Izvorni jezik
Engleski

Znanstvena područja
Poljoprivreda (agronomija), Biotehnologija, Prehrambena tehnologija

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