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- W1970784218 abstract "The procedure of Kroger was modified in preparing milk fat emulsions for monitoring stability of the Foss Milko-Tester Automatic by using a Logman hand homogenizer yielding low pressure. Stability during 42 days was studied on 14 modified emulsions containing 2 to 5% anhydrous milk fat. These emulsions were stable during this period and were much more stable than preserved raw milk samples when analyzed by both the Milko-Tester Automatic and by Mojonnier. These emulsions are easy to prepare, they are stable at room temperature and they are more stable than milk during shipping and handling. They can be prepared in a small laboratory. These emulsions are recommended for monitoring of the Foss Milko-Tester Automatic. La procédure de Kroger a été modifiée dans la préparation des émulsions de gras laitier afin de contrôler leur stabilité sur l'appareil Foss Milko-Tester Automatique en utilisant l'homogénéisateur manuel Logman à basse pression. Leur stabilité pendant 42 jours a été étudiée sur 14 émulsions modifiées contenant de 2 à 5% de gras laitier anhydre. Ces émulsions furent stables durant cette période et beaucoup plus stables que du lait cru préservé lorsqu'analysées par les méthodes Milko-Tester Automatique et Mojonnier. Ces émulsions sont faciles à préparer, stables à la température de la pièce et beaucoup plus stables que le lait pendant le transport et manutentions. Elles peuvent être préparées dans un petit laboratoire. Ces émulsions sont recommandées pour le contrôle du Foss Milko-Tester Automatique." @default.
- W1970784218 created "2016-06-24" @default.
- W1970784218 creator A5079711125 @default.
- W1970784218 date "1977-01-01" @default.
- W1970784218 modified "2023-09-27" @default.
- W1970784218 title "A Fat Emulsion for Daily Standardization of Automatic Milko-Testers" @default.
- W1970784218 cites W1966283885 @default.
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- W1970784218 doi "https://doi.org/10.1016/s0315-5463(77)73429-7" @default.
- W1970784218 hasPublicationYear "1977" @default.
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