Izvorni znanstveni članak

Testing pureness of butterfat using quick methods

Snežana Jovanović ; Poljoprivredni fakultet, Zmaja od Bosne 8, Sarajevo, BiH
Zlatan Sarić

Sažetak

In order to find out easy und quick methods for butterfat's pureness determination thermo- and refractometer- numbers were determined in samples of pure fats and in butterfat added with different amounts of margarine, pig fat and beef tallow. Butter's thermo-numbers ranged from 20.00 to 30.00, and kajmak's from 21.00 to 30.00. Relation between percentage of added fats and values of thermo-number was not noticed. Refractometer numbers of butter were from 41.50 to 43.60, and those of kajmak from 40.40 to 44.90. More added fat caused higher increment of refractometer number.

Ključne riječi

milk; butterfat; pureness

Hrčak ID:

100966

URI

https://hrcak.srce.hr/100966

Datum izdavanja:

1.9.1989.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.532 *