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Statements

Subject Item
n2:RIV%2F62157124%3A16270%2F13%3A43871925%21RIV14-MSM-16270___
rdf:type
skos:Concept n16:Vysledek
dcterms: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.
dcterms: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
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
skos:notation
RIV/62157124:16270/13:43871925!RIV14-MSM-16270___
n16:predkladatel
n17:orjk%3A16270
n3:aktivita
n11:Z
n3:aktivity
Z(MSM6215712402)
n3:cisloPeriodika
2
n3:dodaniDat
n13:2014
n3:domaciTvurceVysledku
n7:6796133 n7:5739446 n7:7616759 n7:4339495
n3:druhVysledku
n14:J
n3:duvernostUdaju
n4:S
n3:entitaPredkladatele
n12:predkladatel
n3:idSjednocenehoVysledku
75737
n3:idVysledku
RIV/62157124:16270/13:43871925
n3:jazykVysledku
n20:eng
n3:klicovaSlova
pasteurization; physico-chemical properties; Cryoscopy
n3:klicoveSlovo
n15:Cryoscopy n15:pasteurization n15:physico-chemical%20properties
n3:kodStatuVydavatele
CZ - Česká republika
n3:kontrolniKodProRIV
[1783434DCECF]
n3:nazevZdroje
Acta veterinaria Brno
n3:obor
n18:GM
n3:pocetDomacichTvurcuVysledku
4
n3:pocetTvurcuVysledku
4
n3:rokUplatneniVysledku
n13:2013
n3:svazekPeriodika
82
n3:tvurceVysledku
Janštová, Bohumíra Králová, Michaela Vorlová, Lenka Navrátilová, Pavlína
n3:wos
000324282300012
n3:zamer
n8:MSM6215712402
s:issn
0001-7213
s:numberOfPages
4
n19:doi
10.2754/avb201382020187
n5:organizacniJednotka
16270