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Improved Estimation of Milk Solids-Not-Fat by Infrared Analysis

✍ Scribed by Makarchuk, M.J.; Hill, A.R.


Book ID
121945476
Publisher
Elsevier
Year
1989
Weight
262 KB
Volume
22
Category
Article
ISSN
0315-5463

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Milk fat from 440 butter samples obtained from more than 20 Northern German milk collection areas was extracted and the solid fat content (SFC) determined at 7 temperatures between 0 and 30Β°C using nuclear magnetic resonance spectrometry. Further, all milk fats were analyzed gas chromatographically