Application of Colligative Properties in Quality Detection of Watering Raw Milk

[ Objective] To investigate the effects of different water amount on freezing point of raw milk. EMetbodl The freezing point of raw milk added water at different proportions was detected by SWC-LG freezing point detector. The linear regression equation was obtained. The reproduc- ibility was checked...

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Bibliographic Details
Published in动物与饲料科学：英文版 Vol. 3; no. 2; pp. 42 - 44
Main Author LIN Fang-dong JIANG Zhen-ju CAO Rui
Format Journal Article
LanguageEnglish
Published 2011
Subjects
依数性
原料奶
应用
浇水
牛奶样品
相对标准偏差
线性回归方程
质量检测
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Summary:[ Objective] To investigate the effects of different water amount on freezing point of raw milk. EMetbodl The freezing point of raw milk added water at different proportions was detected by SWC-LG freezing point detector. The linear regression equation was obtained. The reproduc- ibility was checked. The water content in raw milk was calculated according to the standard regression curve. E Result~ When the water content changed from 0 to 10%, the freezing point of raw milk increased linearly. As evidenced by the reproducibility test, the standard deviation and rela- tive standard deviation were less than 1%. The milk concentration obtained by detecting the freezing point of blind milk samples had an absolute er- ror of no more than 0.5%, compared with actual watering milk concentration. [ ConcluMonl Water content in raw milk can be determined by measur- ing freezing point, and this method is reliable and reproducible.
Bibliography:Raw milk; Freezing point; Water content
Objective] To investigate the effects of different water amount on freezing point of raw milk. EMetbodl The freezing point of raw milk added water at different proportions was detected by SWC-LG freezing point detector. The linear regression equation was obtained. The reproduc- ibility was checked. The water content in raw milk was calculated according to the standard regression curve. E Result~ When the water content changed from 0 to 10%, the freezing point of raw milk increased linearly. As evidenced by the reproducibility test, the standard deviation and rela- tive standard deviation were less than 1%. The milk concentration obtained by detecting the freezing point of blind milk samples had an absolute er- ror of no more than 0.5%, compared with actual watering milk concentration. [ ConcluMonl Water content in raw milk can be determined by measur- ing freezing point, and this method is reliable and reproducible.
ISSN:1943-9911