APA 6th Edition Pintić-Pukec, N., Barać, Z., Dakić, A., Stručić, D. i Blažek, D. (2011). Determination of the freezing point in cow milk samples preserved with azidiol. Mljekarstvo, 61 (4), 336-340. Preuzeto s https://hrcak.srce.hr/75429
MLA 8th Edition Pintić-Pukec, Nataša, et al. "Determination of the freezing point in cow milk samples preserved with azidiol." Mljekarstvo, vol. 61, br. 4, 2011, str. 336-340. https://hrcak.srce.hr/75429. Citirano 26.01.2021.
Chicago 17th Edition Pintić-Pukec, Nataša, Zdravko Barać, Ana Dakić, Danijela Stručić i Davorka Blažek. "Determination of the freezing point in cow milk samples preserved with azidiol." Mljekarstvo 61, br. 4 (2011): 336-340. https://hrcak.srce.hr/75429
Harvard Pintić-Pukec, N., et al. (2011). 'Determination of the freezing point in cow milk samples preserved with azidiol', Mljekarstvo, 61(4), str. 336-340. Preuzeto s: https://hrcak.srce.hr/75429 (Datum pristupa: 26.01.2021.)
Vancouver Pintić-Pukec N, Barać Z, Dakić A, Stručić D, Blažek D. Determination of the freezing point in cow milk samples preserved with azidiol. Mljekarstvo [Internet]. 2011 [pristupljeno 26.01.2021.];61(4):336-340. Dostupno na: https://hrcak.srce.hr/75429
IEEE N. Pintić-Pukec, Z. Barać, A. Dakić, D. Stručić i D. Blažek, "Determination of the freezing point in cow milk samples preserved with azidiol", Mljekarstvo, vol.61, br. 4, str. 336-340, 2011. [Online]. Dostupno na: https://hrcak.srce.hr/75429. [Citirano: 26.01.2021.]
Sažetak The study involved determination of the freezing point of cow milk by a reference (thermistor cryoscopy) and an instrumental (infrared spectrometry) method. The aim of the study was to evaluate the possibility of milk freezing point determination in milk samples preserved with azidiol by using a reference and an instrumental method of analysis. Five hundred cow milk samples were analysed during three research periods. Samples were taken at milk collection points in north-western Croatia. Samples preserved with azidiol (0.3 mL azidiol/40 mL; 0.011 g sodium azide/40 mL) and without preservatives (control samples) were analysed. The freezing point of milk was determined in duplicate. Average freezing point results of azidiol preserved samples were lower compared to control samples. A statistically significant difference between the means of the results obtained for azidiol preserved and control samples was determined (P<0.05; P<0.01) in all research periods. The results revealed a significant influence of the preservative azidiol on milk freezing point determination regardless of the method of analysis applied, which could lead to wrong interpretation of the results.