Original scientific paper
Variation in solids-non-fat, protein and lactose contents of pasteurized milk from Zagreb outles
Neven Antunac
orcid.org/0000-0003-1084-5966
; Zavod za mljekarstvo, Agronomski fakultet, Svetošimunska 25, 10000 Zagreb
Silvija Miletić
Abstract
In samples (120) of commercial pasteurized milk taken twice every month during 1990 from Zagreb outlets average concentrations of milk constituents varied as follows-, solids-non-fat from 8.11 to 8.44%, protein from 2.96 to 3.16%, and lactose from 4.37 to 4.63%. Values of solids-non-fat and protein contents increased compared with those determined during interval from 1974 to 1988. Increase of solids-non-fat and protein contents of pasteurized milk samples allows the presumption that it was a question of standardization of raw milk chosen for pasteurized milk production.
Keywords
pasteurized milk; constituents (solids-non-fat, protein, lactose); standardization
Hrčak ID:
95795
URI
Publication date:
6.1.1991.
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