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Titolo:
Physical-chemical composition of in natura goat milk from cross Saanen throughout lactation period
Autore:
Chornobai, CAM; Damasceno, JC; Visentainer, JV; de Souza, NE; Matsushita, M;
Indirizzi:
State Univ Maringa, Fed Ctr Tecnol Educ Parana State, Maringa, Parana, Brazil State Univ Maringa Maringa Parana Brazil State, Maringa, Parana, Brazil
Titolo Testata:
ARCHIVOS LATINOAMERICANOS DE NUTRICION
fascicolo: 3, volume: 49, anno: 1999,
pagine: 283 - 286
SICI:
0004-0622(199909)49:3<283:PCOING>2.0.ZU;2-I
Fonte:
ISI
Lingua:
ENG
Soggetto:
FAT COMPOSITION;
Keywords:
goat milk; physical-chemical composition; cross Saanen;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Agriculture,Biology & Environmental Sciences
Citazioni:
18
Recensione:
Indirizzi per estratti:
Indirizzo: Chornobai, CAM State Univ Maringa, Fed Ctr Tecnol Educ Parana State, Maringa, Parana, Brazil State Univ Maringa Maringa Parana Brazil , Parana, Brazil
Citazione:
C.A.M. Chornobai et al., "Physical-chemical composition of in natura goat milk from cross Saanen throughout lactation period", ARCH LAT NU, 49(3), 1999, pp. 283-286

Abstract

The analyzed milk samples were collected from cross Saanen goats of different ages and different cross breeding types, throughout the lactation period, from September 1996 to December 1997. For the physical-chemical characteristics measured in this experiment, the following average values were obtained, followed by their respective standard deviations: pH (6.69+/-0.20); acidity (12.96+/-3.64 degrees D); density (1.030+/-0.009mg.cm(-3)); fat (3.83+/-1.04%); crude protein (3.34+/-0.73%) and total solids (12.25+/-1.94g.100g(-1)). The lactation period influenced the values of acidity, fat, crude protein and total solids; these values decreased during the initial months and increased at the end of the lactation. The correlations were analyzed among the studied characteristics during the lactation, resulting in positive (p<0.05) acidity/density correlation (r=0.2115), stand out also the positive correlations (p<0.01) among fat/total solids (r=0.7715) and crude protein/total solids (r=0.6228).

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 28/09/20 alle ore 15:27:40