Stručni rad
Estimation of solids-non-fat content of whey by means of freezing point using regression
Silva Mišanović
; "Zdenka", Trg kralja Tomislava 15, 43293 Veliki Zdenci
Sažetak
Analysis data of 40 whey samples from, rennet cheese production were used calculating regression equation designed for estimation of fluid whey solids-non-fat content. Freezing point of whey was measured on Digimatic Milk Cryoscope 4D2, Advanced Instruments, Inc. USA and solids-non-fat content on Milko-Scan 133B, Foss Electric, Denmark. Statistical evaluation resulted in following regression equation Y = 0,2422 - 0,01092x. Correlation coefficient is -0,953 and standard error 1,76%.
Ključne riječi
whey; solids-non-fat; freezing point
Hrčak ID:
96598
URI
Datum izdavanja:
2.3.1990.
Posjeta: 919 *