Farm Level Milk Adulteration: Changes in the Physicochemical Properties of Raw Cow’s Milk after the Addition of Water and NaCl

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,...

Full description

Bibliographic Details
Main Authors: Iveta Fehér Pindešová, Alexander Fehér, Piotr Prus, Peter Zajác, Martin Prčík
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Agriculture
Subjects:
sustainable food security
milk adulteration
raw cow’s milk
freezing point of milk
milk quality
sodium chloride
Online Access:https://www.mdpi.com/2077-0472/12/2/136

Similar Items

Similar Items