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Mljekarstvo : journal for dairy production and processing improvement, Vol. 40 No. 3, 1990.

Professional paper

Estimation of solids-non-fat content of whey by means of freezing point using regression

Silva Mišanović ; "Zdenka", Trg kralja Tomislava 15, 43293 Veliki Zdenci

Full text: croatian pdf 444 Kb

page 59-62

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Abstract

Analysis data of 40 whey samples from, rennet cheese production were used calculating regression equation designed for estimation of fluid whey solids-non-fat content. Freezing point of whey was measured on Digimatic Milk Cryoscope 4D2, Advanced Instruments, Inc. USA and solids-non-fat content on Milko-Scan 133B, Foss Electric, Denmark. Statistical evaluation resulted in following regression equation Y = 0,2422 - 0,01092x. Correlation coefficient is -0,953 and standard error 1,76%.

Keywords

whey; solids-non-fat; freezing point

Hrčak ID:

96598

URI

https://hrcak.srce.hr/96598

Publication date:

2.3.1990.

Article data in other languages: croatian

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