Turbidity Index for the Detection of Heated Milk - Couverture souple

Rakib, Md. Rezaul Hai; Habib, Raihan

 
9786202064248: Turbidity Index for the Detection of Heated Milk
Couverture souple
ISBN 10 : 6202064242 ISBN 13 : 9786202064248
Editeur : LAP LAMBERT Academic Publishing, 2017

Synopsis

This research was undertaken to determine the amounts of precipitate formed in the milk plasma due to mixing of different levels of heated milk with raw milk, and to establish a turbidity index, which will be helpful in detecting the extent of addition of heated milk. Because, presence of whey protein into plasma after filtration add its subsequent coagulation during boiling of the plasma for the turbidity test to give a positive result is an indication of the milk being raw. But, the amount of whey protein drained into plasma upon turbidity test should vary as a function of proportion of heated milk added. The analysis revealed that there was a highly significant difference (p≤0.001) in case of fat, protein and precipitate content of plasma as affected by extent of addition of heated milk. However, no significant difference was found in case of dry matter, pH and acidity of milk. A strong correlation (R2=0.819) was found between the amount of precipitate and proportion of heated milk mixed with raw milk. An index was developed using the turbidity test on the basis of amount of precipitate formed in the milk plasma as a function of extent of the addition of heated milk to raw milk.

Les informations fournies dans la section « Synopsis » peuvent faire référence à une autre édition de ce titre.

Présentation de l'éditeur

This research was undertaken to determine the amounts of precipitate formed in the milk plasma due to mixing of different levels of heated milk with raw milk, and to establish a turbidity index, which will be helpful in detecting the extent of addition of heated milk. Because, presence of whey protein into plasma after filtration add its subsequent coagulation during boiling of the plasma for the turbidity test to give a positive result is an indication of the milk being raw. But, the amount of whey protein drained into plasma upon turbidity test should vary as a function of proportion of heated milk added. The analysis revealed that there was a highly significant difference (p≤0.001) in case of fat, protein and precipitate content of plasma as affected by extent of addition of heated milk. However, no significant difference was found in case of dry matter, pH and acidity of milk. A strong correlation (R2=0.819) was found between the amount of precipitate and proportion of heated milk mixed with raw milk. An index was developed using the turbidity test on the basis of amount of precipitate formed in the milk plasma as a function of extent of the addition of heated milk to raw milk.

Biographie de l'auteur

Md. Rezaul Hai Rakib is working as a research staff of Bangladesh Livestock Research Institute and Professor Dr. Raihan Habib is a faculty member of Department of Dairy Science, Bangladesh Agricultural University. To conduct this research successfully authors received the National Science & Technology Fellowship from the Govt. of Bangladesh.

Les informations fournies dans la section « A propos du livre » peuvent faire référence à une autre édition de ce titre.

Éditeur
LAP LAMBERT Academic Publishing
Date d'édition
2017
Langue
anglais
ISBN 10 
6202064242
ISBN 13 
9786202064248
Reliure
Broché
Nombre de pages
100
Coordonnées du fabricant
non disponible
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