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Mljekarstvo : journal for dairy production and processing improvement, Vol. 41 No. 3, 1991.

Original scientific paper

Milk quality in the region of croatia

Jasmina Lukač-Havranek orcid id orcid.org/0000-0002-2653-3505 ; Zavod za mljekarstvo, Agronomski fakultet, Svetošimunska 25, 10000 Zagreb
Dubravka Samaržija orcid id orcid.org/0000-0001-5577-4992
Neven Antunac

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Abstract

Quantities of total solids, solids non-fat, fat and protein were determined in 200 samples of bulk milk at the moment of delivery to dairy plant, and freezing points and degrees SH ascertained. Total counts of viable units/ml were determined in 84 milk samples. Average quantities of total solids non-fat, fat and protein were respectively 12.45%, 8.65%, 3.78% and 3.30%. Degree of acidity varied from 6.46 °SH to 6,74 °SH, and average freezing points attained -0.509°C. Total counts of viable units/ml varied from 20x10^3 to 47x10^6.

Keywords

milk quality; contents of: total solids, solids non-fat, fat, protein; degree of acidity

Hrčak ID:

95803

URI

https://hrcak.srce.hr/95803

Publication date:

4.3.1991.

Article data in other languages: croatian

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