Stručni rad

Milk proteins as a criterion of quality evaluation

Slavica Golc ; Biotehniška fakulteta, Institut za mlekarstvo, Groblje 3, 1230 Domžale, Slovenija

Sažetak

The author indicates the average values, as the result o£ a one year's studies (investigations), of the quantities of proteins, solids not fat, fats and total solids on the buying area of some Slovenian diaries, the relation between the quantities of solids not fat and the proteins in milk of the buying area of the Celje and Maribor dairy-plants. He makes then some deliberations on the valuation of milk in respect of the quantity of proteins.

Ključne riječi

milk; proteins; quality

Hrčak ID:

111701

URI

https://hrcak.srce.hr/111701

Datum izdavanja:

2.11.1978.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.283 *