publication . Article . 2009

COMPARISON BETWEEN SOME PHYSICAL - CHEMICAL CHARACTERISTICS OF CACAO MILK AND RAW MILK

Florin Roman;
Open Access English
  • Published: 01 Dec 2009 Journal: Carpathian Journal of Food Science and Technology (issn: 2066-6845, Copyright policy)
  • Publisher: Technical University of Cluj Napoca Publishing House
Abstract
The paper presents a comparison between some physical - chemical characteristics of the cacao milk and of the raw milk. For this comparison we made the following determinations for both types of milk: the determination of the dry substance using the drying oven with a 102 °C temperature, the determination of the proteic substance by titration with sodium hydroxide ( NaOH ) N/10, the milk pasteurization control by the starch and potassium iodide test and the pH determination using the indicator paper.
Subjects
Medical Subject Headings: food and beveragesfluids and secretions
free text keywords: cacao milk, raw milk, dry substance, proteic substance, lactoperoxidase, pH, Food processing and manufacture, TP368-456
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