Farm Level Milk Adulteration: Changes in the Physicochemical Properties of Raw Cow’s Milk after the Addition of Water and NaCl
Sustainable food security assumes the elimination of food resources adulteration that is already present on farms. This paper is focused on changes in physical and chemical properties of raw cow’s milk treated by the addition of water and NaCl. The main studied factor is the freezing point of milk,...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-01-01
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| Series: | Agriculture |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2077-0472/12/2/136 |