About: The freezing point of raw and heat-treated sheep milk and its variation during lactation

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rdf:type	skos:Concept http://linked.opendata.cz/ontology/domain/vavai/Vysledek
Description	The freezing point was determined in 42 bulk tank raw sheep milk samples and 42 pasteurized sheep milk samples collected during lactation from an ecofarm in Moravian Walachia (Valašsko in Czech). The freezing point was determined in accordance with the standard ČSN 57 0538 using a thermistor cryoscope. The average freezing point of raw milk was -0.617 +/- 0,052° C, with a range from -0.560°C to -0.875°C. The freezing point was lower in the spring months and clearly increased at the end of lactation. The Freezing point correlated with the content of total non-fat solids. The average freezing point of sheep milk pasteurized at 65°C for 30 minutes was -0.614 +/- 0,053 °C, with a range from -0, 564 to - 0,665 °C. Pasteurization resulted in an average increase of freezing point by 0.003 °C. Specific changes in the value of freezing point sheep's milk by heating due to sheep's milk were not found in the literature, which is the contribution of this study. The freezing point was determined in 42 bulk tank raw sheep milk samples and 42 pasteurized sheep milk samples collected during lactation from an ecofarm in Moravian Walachia (Valašsko in Czech). The freezing point was determined in accordance with the standard ČSN 57 0538 using a thermistor cryoscope. The average freezing point of raw milk was -0.617 +/- 0,052° C, with a range from -0.560°C to -0.875°C. The freezing point was lower in the spring months and clearly increased at the end of lactation. The Freezing point correlated with the content of total non-fat solids. The average freezing point of sheep milk pasteurized at 65°C for 30 minutes was -0.614 +/- 0,053 °C, with a range from -0, 564 to - 0,665 °C. Pasteurization resulted in an average increase of freezing point by 0.003 °C. Specific changes in the value of freezing point sheep's milk by heating due to sheep's milk were not found in the literature, which is the contribution of this study. (en)
Title	The freezing point of raw and heat-treated sheep milk and its variation during lactation The freezing point of raw and heat-treated sheep milk and its variation during lactation (en)
skos:prefLabel	The freezing point of raw and heat-treated sheep milk and its variation during lactation The freezing point of raw and heat-treated sheep milk and its variation during lactation (en)
skos:notation	RIV/62157124:16270/13:43871925!RIV14-MSM-16270___
http://linked.open...avai/predkladatel	Fakulta veterinární hygieny a ekologie
http://linked.open...avai/riv/aktivita	Z
http://linked.open...avai/riv/aktivity	Z(MSM6215712402)
http://linked.open...iv/cisloPeriodika	2
http://linked.open...vai/riv/dodaniDat	2014
http://linked.open...aciTvurceVysledku	Janštová, Bohumíra Vorlová, Lenka Dračková, Michaela Navrátilová, Pavlína
http://linked.open.../riv/druhVysledku	J - Článek v odborném periodiku
http://linked.open...iv/duvernostUdaju	S - Úplné a pravdivé údaje nepodléhající ochraně podle zvláštních právních předpisů
http://linked.open...titaPredkladatele	Veterinární a farmaceutická univerzita Brno / Fakulta veterinární hygieny a ekologie
http://linked.open...dnocenehoVysledku	75737
http://linked.open...ai/riv/idVysledku	RIV/62157124:16270/13:43871925
http://linked.open...riv/jazykVysledku	eng - angličtina
http://linked.open.../riv/klicovaSlova	pasteurization; physico-chemical properties; Cryoscopy (en)
http://linked.open.../riv/klicoveSlovo	physico-chemical properties pasteurization Cryoscopy
http://linked.open...odStatuVydavatele	CZ - Česká republika
http://linked.open...ontrolniKodProRIV	[1783434DCECF]
http://linked.open...i/riv/nazevZdroje	Acta veterinaria Brno
http://linked.open...in/vavai/riv/obor	GM
http://linked.open...ichTvurcuVysledku	4 (xsd:int)
http://linked.open...cetTvurcuVysledku	4 (xsd:int)
http://linked.open...UplatneniVysledku	2013
http://linked.open...v/svazekPeriodika	82
http://linked.open...iv/tvurceVysledku	Janštová, Bohumíra Navrátilová, Pavlína Vorlová, Lenka Králová, Michaela
http://linked.open...ain/vavai/riv/wos	000324282300012
http://linked.open...n/vavai/riv/zamer	Veterinary aspects of food safety and quality
issn	0001-7213
number of pages	4 (xsd:int)
http://bibframe.org/vocab/doi	10.2754/avb201382020187
http://localhost/t...ganizacniJednotka	16270

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