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dc.contributor.authorŞahin A.
dc.contributor.authorYildirim A.
dc.contributor.authorUlutaş Z.
dc.date.accessioned2019-11-26T20:15:52Z
dc.date.available2019-11-26T20:15:52Z
dc.date.issued2014
dc.identifier.issn1120-1770
dc.identifier.urihttps://hdl.handle.net/20.500.12513/4283
dc.description.abstractThis research was carried out to determine some constituents and properties of raw milk samples of Anatolian buffaloes. Raw milk samples were collected from the different areas of the Tokat province of Turkey and analyzed for density, acidity, urea, free fatty acids (FFA), citric acid, freezing point (FPD), and pH. Milk samples were collected in February, March, and April 2012. Results of the research showed that the averages of raw milk density, acidity, urea, free fatty acids, citric acid, freezing point degree, and pH were determined as 1029.66 g/cm3, 8.26 °SH, 0.047%, 4.78 mmol/10L, 0.13%, -0.56 °C, and 6.56, respectively. As a result, the effects of lactation number, calving age, village, herd, sampling time, and stage of lactation on the determined parameters were found to be statistically significant (P<0.01).en_US
dc.language.isoengen_US
dc.publisherChiriotti Editorien_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectAcidityen_US
dc.subjectBuffalo milken_US
dc.subjectCitric acidsen_US
dc.subjectDensityen_US
dc.subjectFree fatty acidsen_US
dc.subjectFreezing pointen_US
dc.subjectpHen_US
dc.subjectUreaen_US
dc.titleSome physicochemical characteristics of raw milk of Anatolian buffaloesen_US
dc.typearticleen_US
dc.relation.journalItalian Journal of Food Scienceen_US
dc.contributor.departmentKırşehir Ahi Evran Üniversitesi, Ziraat Fakültesi, Zootekni Bölümüen_US
dc.identifier.volume26en_US
dc.identifier.issue4en_US
dc.identifier.startpage398en_US
dc.identifier.endpage404en_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US


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