| Abstrakt: |
A recent study conducted by the Department of Agriculture Technology focused on the physical and chemical characteristics of cow's milk that underwent evaporation using a climbing film evaporator. The researchers found significant differences in freezing point, moisture content, fat, protein, lactose, minerals, and solid non-fat between fresh and evaporated milk. However, density and pH showed no significant differences. The study concluded that evaporation can enhance the nutritional content of cow's milk, specifically in terms of protein, fat, lactose, and minerals. For more information, the full research article can be accessed through the AcTion: Aceh Nutrition Journal. [Extracted from the article] |
