تأثير عمليات القص في بعض صفات دهن الحليب
Other Title(s)
Effect of shearing on same properties of milk fat
Joint Authors
عبد الله أنور نافع
موفق محمد علي
Source
Issue
Vol. 45, Issue 4 (30 Sep. 2017), pp.251-259, 9 p.
Publisher
University of Mosul College of Agriculture and Forestry
Publication Date
2017-09-30
Country of Publication
Iraq
No. of Pages
9
Main Subjects
Abstract EN
This study was performed to investigate the effect of shearing on viscosity, density, fat thickness and stability, acid degree value(ADV), peroxide number and cholesterol content in whole milk.The effect of shearing resulted from cream separation and butter cheering in cholesterol content, acid degree value and peroxide number in cream, butter, skim milk and butter milk.
The results showed that the milk shearing resulted lower viscosity, density, fat thickness stability and cholesterol content, and higher in acid degree value and peroxide number.
The effect of shearing on cream and butter, the result showed higher content in cholesterol content, acid degree value and peroxide number, comported to the lowest in skim milk and butter milk at 5, 25, 50°c.
American Psychological Association (APA)
موفق محمد علي وعبد الله أنور نافع. 2017. تأثير عمليات القص في بعض صفات دهن الحليب. مجلة زراعة الرافدين،مج. 45، ع. 4، ص ص. 251-259.
https://search.emarefa.net/detail/BIM-958134
Modern Language Association (MLA)
موفق محمد علي وعبد الله أنور نافع. تأثير عمليات القص في بعض صفات دهن الحليب. مجلة زراعة الرافدين مج. 45، ع. 4 (أيلول 2017)، ص ص. 251-259.
https://search.emarefa.net/detail/BIM-958134
American Medical Association (AMA)
موفق محمد علي وعبد الله أنور نافع. تأثير عمليات القص في بعض صفات دهن الحليب. مجلة زراعة الرافدين. 2017. مج. 45، ع. 4، ص ص. 251-259.
https://search.emarefa.net/detail/BIM-958134
Data Type
Journal Articles
Language
Arabic
Notes
يتضمن مراجع ببليوجرافية : ص. 258-259
Record ID
BIM-958134