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      한국 생유의 유당함량과 빙점(氷點)의 변화에 관한 연구 = Studies on the variations of Lactose contents and Freezing point of Raw Milk produced in Korea

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      https://www.riss.kr/link?id=A3255769

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      This study was carried out to know the standard lactose contents and freezing point of raw milk produced in Korea.
      The results obtained were summarized as follows:
      1. Lactose contents of raw milk was 4.737±0.297% and its range was 3.33∼5.31%, and free zing point, -0.555 ± 0.0228℃, -0.6510∼-0.5170℃.
      2. Lactose contents of raw milk was not related significantly with freezing point which was due to the improper preservation of raw milk during summer.
      3. Lactose contents had shown very narrow variation and there was no statistical difference in monthly variation lactose contents.
      4. Monthly variation of freezing point was high and it was believed that the poor preservation of raw milk in summer was the major cause.
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      This study was carried out to know the standard lactose contents and freezing point of raw milk produced in Korea. The results obtained were summarized as follows: 1. Lactose contents of raw milk was 4.737±0.297% and its range was 3.33∼5.31%, and...

      This study was carried out to know the standard lactose contents and freezing point of raw milk produced in Korea.
      The results obtained were summarized as follows:
      1. Lactose contents of raw milk was 4.737±0.297% and its range was 3.33∼5.31%, and free zing point, -0.555 ± 0.0228℃, -0.6510∼-0.5170℃.
      2. Lactose contents of raw milk was not related significantly with freezing point which was due to the improper preservation of raw milk during summer.
      3. Lactose contents had shown very narrow variation and there was no statistical difference in monthly variation lactose contents.
      4. Monthly variation of freezing point was high and it was believed that the poor preservation of raw milk in summer was the major cause.

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