Effect of preservatives on the accuracy of mid-infrared milk component testing.

@article{Barbano2010EffectOP,
  title={Effect of preservatives on the accuracy of mid-infrared milk component testing.},
  author={David M. Barbano and Karen L. Wojciechowski and Joanna M. Lynch},
  journal={Journal of dairy science},
  year={2010},
  volume={93 12},
  pages={
          6000-11
        }
}
Our objective was to determine the effect of commonly used milk preservatives on the accuracy of fat, protein, and lactose content determination in milk by mid-infrared (mid-IR) milk analysis. Two producer raw milks (Holstein and Jersey) and 2 pasteurized modified milks, 1 similar to Holstein milk and 1 similar to Jersey milk were used as the 4 different milk sources. Seven different milk preservative approaches (K(2)Cr(2)O(7) and 6 different bronopol-based preservatives) and a portion of… CONTINUE READING
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