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Variation in quality of raw and pasteurized milk

Silvija Miletić ; Zavod za mljekarstvo, Agronomski fakultet, Svetošimunska 25, 10000 Zagreb
Jasmina Lukač Skelin

Sažetak

Mean values of specific gravity, non-fat dry solids and fat contents determined in 3035 samples of raw milk produced on big farms in SR Croatia varied from 1.0305 to 1.0328, 8.59 to 9.00 per cent, and from 3.47 to 3.76 per cent respectively. Protein contents in 10 samples varied from 2.75 to 3.56 per cent. Mean values of specific gravity, non-fat dry solids, fat and protein contents determined m 258 samples of pasteurized milk taken at the market in Zagreb varied from 1.0299 to 1.0303, 8.19 to 8.25 per cent, 3.17 to 3.19 per cent and from 2.89 to 2.96 per cent respectively.

Ključne riječi

milk; raw; pasteurized; quality

Hrčak ID:

109388

URI

https://hrcak.srce.hr/109388

Datum izdavanja:

1.5.1976.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.304 *