Application of osmometry in quality analysis of milk
The aim of this study was to evaluate osmometry as a tool in quality analysis of milk. The osmolality of raw milk, sterilized milk, skimmed UHT (ultra-high temperature treated) milk, pasteurized milk, standardized UHT milk and fermented milk (Lactococcus lactis culture) was determined by freezing po...
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| Main Authors: | , |
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| Format: | Article |
| Published: |
Springer
2016
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| Subjects: | |
| Online Access: | http://hdl.handle.net/11408/1674 |
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