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ID 92
Eprint ID
92
フルテキストURL
タイトル(別表記)
On the quality of raw milk utilized in Okayama prefacture. : Chemical components.
著者
今村 経明 岡山大学
片岡 啓 岡山大学
鈴木 聖 岡山県衛生研究所
長尾 寛 岡山県衛生研究所
抄録
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.
発行日
1958
出版物タイトル
岡山大学農学部学術報告
出版物タイトル(別表記)
Scientific Reports of the Faculty of Agriculture Okayama University
12巻
1号
出版者
岡山大学農学部
出版者(別表記)
Faculty of Agriculture, Okayama University
開始ページ
29
終了ページ
35
ISSN
0474-0254
NCID
AN00033029
資料タイプ
紀要論文
言語
Japanese
論文のバージョン
publisher
査読
無し
Eprints Journal Name
srfa