Some physicochemical characteristics of raw milk of Anatolian buffaloes
Küçük Resim Yok
Tarih
2014
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Chiriotti Editori
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
This research was carried out to determine some constituents and properties of raw milk samples of Anatolian buffaloes. Raw milk samples were collected from the different areas of the Tokat province of Turkey and analyzed for density, acidity, urea, free fatty acids (FFA), citric acid, freezing point (FPD), and pH. Milk samples were collected in February, March, and April 2012. Results of the research showed that the averages of raw milk density, acidity, urea, free fatty acids, citric acid, freezing point degree, and pH were determined as 1029.66 g/cm3, 8.26 °SH, 0.047%, 4.78 mmol/10L, 0.13%, -0.56 °C, and 6.56, respectively. As a result, the effects of lactation number, calving age, village, herd, sampling time, and stage of lactation on the determined parameters were found to be statistically significant (P<0.01).
Açıklama
Anahtar Kelimeler
Acidity, Buffalo milk, Citric acids, Density, Free fatty acids, Freezing point, pH, Urea
Kaynak
Italian Journal of Food Science
WoS Q Değeri
Scopus Q Değeri
Q3
Cilt
26
Sayı
4
