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| Description
| - In the Czech Republic, the freezing point of milk is presently used as a quality indicator of cows' raw milk as well as of heat-treated drinking milk, and its limit value is ≤-0.520°C. Of the total of 295 drinking milk samples examined in a period of one year, 145 were samples of pasteurized milk and 150 were samples of UHT milk. In compliance with the Czech State Standard 57 05 38, the freezing point was determined by a thermistor cryoscope. The mean measured value of the freezing point of heat-treated drinking milk was -0.515°C +/- 0.0078. A total of 207 (70.2%) samples of heat-treated drinking milk, i.e. 93 (64.1%) samples of pasteurized and 114 (76%) samples of UHT milk, were found above the maximum limit value. Unsatisfactory results of the monitoring of the freezing point of drinking milk emphasize the need for a reassessment of the current system of milk quality evaluation with respect to this quality index.
- In the Czech Republic, the freezing point of milk is presently used as a quality indicator of cows' raw milk as well as of heat-treated drinking milk, and its limit value is ≤-0.520°C. Of the total of 295 drinking milk samples examined in a period of one year, 145 were samples of pasteurized milk and 150 were samples of UHT milk. In compliance with the Czech State Standard 57 05 38, the freezing point was determined by a thermistor cryoscope. The mean measured value of the freezing point of heat-treated drinking milk was -0.515°C +/- 0.0078. A total of 207 (70.2%) samples of heat-treated drinking milk, i.e. 93 (64.1%) samples of pasteurized and 114 (76%) samples of UHT milk, were found above the maximum limit value. Unsatisfactory results of the monitoring of the freezing point of drinking milk emphasize the need for a reassessment of the current system of milk quality evaluation with respect to this quality index. (en)
- Bod mrznutí mléka je v současné době v České republice kvalitativním ukazatelem jakosti syrového kravského i konzumního tepelně ošetřeného mléka se stanovenou limitní hodnotou ≤ - 0,520 oC. V období jednoho roku bylo vyšetřeno 295 vzorků konzumního mléka, z toho 145 vzorků mléka pasterovaného homogenizovaného a 150 vzorků trvanlivého homogenizovaného mléka. U vzorků mléka bylo v souladu s Českou státní normou 57 05 38 provedeno stanovení bodu mrznutí termistorovým kryoskopem. Průměrná zjištěná hodnota bodu mrznutí konzumního tepelně ošetřeného mléka byla - 0,515 °C +/- 0,0078. Diskriminačnímu limitu nevyhovělo celkem 207 (70,2 %) vzorků konzumního tepelně ošetřeného mléka, 93 (64,1 %) pasterovaného a 114 (76 %) vzorků UHT mléka. Nepříznivé výsledky sledování bodu mrznutí konzumního mléka ukazují na nutnost přehodnotit dosavadní systém hodnocení jakosti mléka v tomto jakostním znaku. (cs)
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| Title
| - Freezing point of heat-treated drinking milk in the Czech Republic
- Freezing point of heat-treated drinking milk in the Czech Republic (en)
- Bod mrznutí konzumního tepelně ošetřeného mléka v ČR (cs)
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| skos:prefLabel
| - Freezing point of heat-treated drinking milk in the Czech Republic
- Freezing point of heat-treated drinking milk in the Czech Republic (en)
- Bod mrznutí konzumního tepelně ošetřeného mléka v ČR (cs)
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| skos:notation
| - RIV/62157124:16270/06:00000943!RIV07-MSM-16270___
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| http://linked.open.../vavai/riv/strany
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| http://linked.open...avai/riv/aktivita
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| http://linked.open...avai/riv/aktivity
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| http://linked.open...iv/cisloPeriodika
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| http://linked.open...vai/riv/dodaniDat
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| http://linked.open...aciTvurceVysledku
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| http://linked.open.../riv/druhVysledku
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| http://linked.open...iv/duvernostUdaju
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| http://linked.open...titaPredkladatele
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| http://linked.open...dnocenehoVysledku
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| http://linked.open...ai/riv/idVysledku
| - RIV/62157124:16270/06:00000943
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| http://linked.open...riv/jazykVysledku
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| http://linked.open.../riv/klicovaSlova
| - cow milk; pasteurized milk; UHT milk; physicochemical properties; milk quality (en)
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| http://linked.open.../riv/klicoveSlovo
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| http://linked.open...odStatuVydavatele
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| http://linked.open...ontrolniKodProRIV
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| http://linked.open...i/riv/nazevZdroje
| - Czech Journal of Food Science
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| http://linked.open...in/vavai/riv/obor
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| http://linked.open...ichTvurcuVysledku
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| http://linked.open...cetTvurcuVysledku
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| http://linked.open...UplatneniVysledku
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| http://linked.open...v/svazekPeriodika
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| http://linked.open...iv/tvurceVysledku
| - Janštová, Bohumíra
- Navrátilová, Pavlína
- Vorlová, Lenka
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| http://linked.open...n/vavai/riv/zamer
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| issn
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| number of pages
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| http://localhost/t...ganizacniJednotka
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| is http://linked.open...avai/riv/vysledek
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