Effect of water addition on freezing point and components of raw milk from Jersey and Holstein cows
Introduction: The freezing point is used to assess the quality of raw whole milk and its byproducts. Objective: To determine the effect of water addition on freezing point, bromatological composition, urea content, somatic cell content and bacterial content in raw milk. Methods: During the first stage, we took 35 samples of milk (80mL) from the towns of Turrialba in Cartago, and Zarcero in Alajuela (April and October 2018). We added water (5, 10, 15, 20, 25, and 30% w/w) and kept an unadulterated sample as control (five repetitions each). Results: The addition of 5% water (w/w) was enough to alter all parameters. On a second stage, we tested lower concentrations (1, 2, 3, 4, and 5% w/w). Conclusion: The addition of 1% water (w/w) produced significant changes only on three parameters: freezing point, bromatological contents, and somatic cell count.
Saved in:
| Main Authors: | , |
|---|---|
| Format: | Digital revista |
| Language: | spa |
| Published: |
Universidad Estatal a Distancia, Costa Rica
2019
|
| Online Access: | https://revistas.uned.ac.cr/index.php/cuadernos/article/view/2609 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
oai:revistas.investiga.uned.ac.cr:article2609 |
|---|---|
| record_format |
ojs |
| spelling |
oai:revistas.investiga.uned.ac.cr:article26092022-09-02T02:20:19Z Effect of water addition on freezing point and components of raw milk from Jersey and Holstein cows Efecto de agregar agua sobre el punto crioscópico y componentes de la leche cruda de vacas Jersey y Holstein WingChing-Jones, Rodolfo Mora Chaves, Esteban milk protein milk solids water adulterations milk urea nitrogen milk lactose milk fat proteína de leche sólidos totales adulteración con agua urea en leche lactosa en leche grasa en leche Introduction: The freezing point is used to assess the quality of raw whole milk and its byproducts. Objective: To determine the effect of water addition on freezing point, bromatological composition, urea content, somatic cell content and bacterial content in raw milk. Methods: During the first stage, we took 35 samples of milk (80mL) from the towns of Turrialba in Cartago, and Zarcero in Alajuela (April and October 2018). We added water (5, 10, 15, 20, 25, and 30% w/w) and kept an unadulterated sample as control (five repetitions each). Results: The addition of 5% water (w/w) was enough to alter all parameters. On a second stage, we tested lower concentrations (1, 2, 3, 4, and 5% w/w). Conclusion: The addition of 1% water (w/w) produced significant changes only on three parameters: freezing point, bromatological contents, and somatic cell count. Introducción: El punto crioscópico se usa para evaluar la calidad de la leche cruda entera y sus productos. Objetivo: Determinar el efecto de agregar agua sobre el punto crioscópico, composición bromatológica, contenido de urea, conteo de células somáticas y contenido de bacterias de la leche cruda. Métodos: Durante la primera etapa, tomamos 35 muestras de leche (80mL) de las localidades de Turrialba en Cartago y Zarcero, en Alajuela (abril y octubre del 2018). Agregamos agua (5, 10, 15, 20, 25 y 30% p/p) y una muestra sin adulterar como control (5 repeticiones de cada uno). Resultados: La adición de 5% de agua (p/p) fue suficiente para alterar todos los parámetros. En una segunda etapa, evaluamos concentraciones más bajas (1, 2, 3, 4 y 5% p/p). Conclusión: La adición de 1% p/p produce cambios significativos en tres parámetros: punto crioscópico, contenidos bromatológicos y conteo de células somáticas. Universidad Estatal a Distancia, Costa Rica 2019-08-23 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html application/epub+zip https://revistas.uned.ac.cr/index.php/cuadernos/article/view/2609 10.22458/urj.v11i3.2609 UNED Research Journal; Vol. 11 No. 3 (2019); 313-319 UNED Research Journal; Vol. 11 Núm. 3 (2019); 313-319 1659-441X 1659-4266 spa https://revistas.uned.ac.cr/index.php/cuadernos/article/view/2609/3291 https://revistas.uned.ac.cr/index.php/cuadernos/article/view/2609/3454 https://revistas.uned.ac.cr/index.php/cuadernos/article/view/2609/3455 |
| institution |
UNED CR |
| collection |
OJS |
| country |
Costa Rica |
| countrycode |
CR |
| component |
Revista |
| access |
En linea |
| databasecode |
rev-cuadernos |
| tag |
revista |
| region |
America Central |
| libraryname |
Centro de Información, Documentación y Recursos Bibliográficos |
| language |
spa |
| format |
Digital |
| author |
WingChing-Jones, Rodolfo Mora Chaves, Esteban |
| spellingShingle |
WingChing-Jones, Rodolfo Mora Chaves, Esteban Effect of water addition on freezing point and components of raw milk from Jersey and Holstein cows |
| author_facet |
WingChing-Jones, Rodolfo Mora Chaves, Esteban |
| author_sort |
WingChing-Jones, Rodolfo |
| title |
Effect of water addition on freezing point and components of raw milk from Jersey and Holstein cows |
| title_short |
Effect of water addition on freezing point and components of raw milk from Jersey and Holstein cows |
| title_full |
Effect of water addition on freezing point and components of raw milk from Jersey and Holstein cows |
| title_fullStr |
Effect of water addition on freezing point and components of raw milk from Jersey and Holstein cows |
| title_full_unstemmed |
Effect of water addition on freezing point and components of raw milk from Jersey and Holstein cows |
| title_sort |
effect of water addition on freezing point and components of raw milk from jersey and holstein cows |
| description |
Introduction: The freezing point is used to assess the quality of raw whole milk and its byproducts. Objective: To determine the effect of water addition on freezing point, bromatological composition, urea content, somatic cell content and bacterial content in raw milk. Methods: During the first stage, we took 35 samples of milk (80mL) from the towns of Turrialba in Cartago, and Zarcero in Alajuela (April and October 2018). We added water (5, 10, 15, 20, 25, and 30% w/w) and kept an unadulterated sample as control (five repetitions each). Results: The addition of 5% water (w/w) was enough to alter all parameters. On a second stage, we tested lower concentrations (1, 2, 3, 4, and 5% w/w). Conclusion: The addition of 1% water (w/w) produced significant changes only on three parameters: freezing point, bromatological contents, and somatic cell count. |
| publisher |
Universidad Estatal a Distancia, Costa Rica |
| publishDate |
2019 |
| url |
https://revistas.uned.ac.cr/index.php/cuadernos/article/view/2609 |
| work_keys_str_mv |
AT wingchingjonesrodolfo effectofwateradditiononfreezingpointandcomponentsofrawmilkfromjerseyandholsteincows AT morachavesesteban effectofwateradditiononfreezingpointandcomponentsofrawmilkfromjerseyandholsteincows AT wingchingjonesrodolfo efectodeagregaraguasobreelpuntocrioscopicoycomponentesdelalechecrudadevacasjerseyyholstein AT morachavesesteban efectodeagregaraguasobreelpuntocrioscopicoycomponentesdelalechecrudadevacasjerseyyholstein |
| _version_ |
1756101942251094016 |