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Iron content in raw, pasteurized and sterilized milk

Nada Vahčić ; Prehrambeno-biotehnološki fakultet, Pierottijeva 6, 10000 Zagreb
Milana Ritz
Angelina Palić

Sažetak

A two-year study of raw, pasteurized and sterilized milk was conducted. Spectrophotovnetric method for determination of iron content in all milk samples was used. Samples for analysis were taken from the milk collecting stations of the Northwest Croatia as well as from milk transportation tank of the same area. Pasteurized and sterilized milk samples from market were analyzed too. The results of 288 analyzed samples have shown that the iron content was from 9,48 to 70,35 μg/100 ml. Analysis of variance showed that there was no significant difference between iron content in raw, pasteurized and sterilized milk samples. There was significant seasonal influence on iron content in milk.

Ključne riječi

milk; raw; pasteurized; sterilized; iron content

Hrčak ID:

100857

URI

https://hrcak.srce.hr/100857

Datum izdavanja:

3.4.1989.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.122 *