The Chemical Composition and Properties of Normal and Rancid Jersey Milk
| Autor: | Ruth Reder |
|---|---|
| Rok vydání: | 1938 |
| Předmět: |
Chemistry
food and beverages Titratable acid Total dissolved solids Chloride Breed Protein content chemistry.chemical_compound fluids and secretions medicine.anatomical_structure Casein Lactation Herd Genetics medicine Composition (visual arts) Animal Science and Zoology Food science Lactose Chemical composition Food Science medicine.drug |
| Zdroj: | Journal of Dairy Science. 21:199-211 |
| ISSN: | 0022-0302 |
| DOI: | 10.3168/jds.s0022-0302(38)95636-x |
| Popis: | A study has been made of the chemical composition of the milk of a Jersey herd in relation to the off-flavor, rancidity. In the course of the study normal values were established for several constituents of milk, both for individuals and for the herd throughout the entire lactation period. The composition of rancid milk has been compared with that of normal milk of the same individual and of the herd. The chloride, lactose, fat, total solids and protein content of the milk has been reported in previous papers (3) (4). The present paper discusses the titratable acidity, hydrogen-ion concentration and lipase content of normal and rancid milk. Published data indicate a wide range in the titratable acidity and pH of normal milk. This variation is attributed to such factors as breed, environment, period of lactation, and individuality. In the present study the number of variable factors was reduced by employing a single breed of cows, by maintaining them under the same environmental conditions and by comparing the composition of rancid milk with that of normal milk produced in the same period of lactation. |
| Databáze: | OpenAIRE |
| Externí odkaz: |
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