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ID 92
Eprint ID
92
FullText URL
Title Alternative
On the quality of raw milk utilized in Okayama prefacture. : Chemical components.
Author
Imamura, Tsuneaki
Kataoka, Kei
Suzuki, Kiyoshi
Nagao, Hiroshi
Abstract
Chemical investigation of milk which had been consumed in Okayama prefacture from Agust in 1956 to June 1957 has been done. About 170 samples were collected at 10 regions (A-J in Fig. 1), and pH, titratable acidity, fat content by Gerber method, protein content by Kjedahl method, lactose content by Lane-Eynone method and milk solid of them were determined. Results obtained are summarised as follows; 1) The great part of samples were within the range of 3.20~3.70% of fat, 2.60~3.30% of protein, 4.10~4.40% of lactose, and 0.13~0.16% of acidity, respectively. On the average of them, the fat content was higher than that of whole land and the lactose content was slightly lower. 2) In summer, the decrease of protein content was remarkedly but the fat content was even in all seasons.
Published Date
1958
Publication Title
岡山大学農学部学術報告
Publication Title Alternative
Scientific Reports of the Faculty of Agriculture Okayama University
Volume
volume12
Issue
issue1
Publisher
岡山大学農学部
Publisher Alternative
Faculty of Agriculture, Okayama University
Start Page
29
End Page
35
ISSN
0474-0254
NCID
AN00033029
Content Type
Departmental Bulletin Paper
language
日本語
File Version
publisher
Refereed
False
Eprints Journal Name
srfa