scholarly journals Citric acid content of cow's milk

1969 ◽  
Vol 40 (1) ◽  
pp. 32-36
Author(s):  
Kogo YUSA ◽  
Koichi ANDO ◽  
Yasuhiko ONODERA
Keyword(s):  
Citric Acid ◽  
Acid Content ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Citric Acid Content

Citric acid concentration in subclinical mastitic milk

1981 ◽  
Vol 48 (3) ◽  
pp. 387-392 ◽  
Author(s):  
Masaharu Oshima ◽  
Hiroshi Fuse
Keyword(s):  
Citric Acid ◽  
Acid Concentration ◽  
Acid Content ◽  
Subclinical Mastitis ◽  
Cow’S Milk ◽  
Linear Regression Equation ◽  
Citric Acid Concentration ◽  
Cow's Milk ◽  
Citric Acid Content ◽  
Mastitic Milk

SummaryThe effect of subclinical mastitis on the citric acid concentration of cow's milk was studied by comparing milk from the mastitic quarter with that from a healthy quarter of the same udder. Forty-two pairs of fore-milk from the morning milking of 17 cows were examined and the citric acid content was measured by an automated carboxylic acid analyzer. The citric acid concentration decreased in subclinical mastitic milk and the extent of decrease was proportional to the degree of mastitis as expressed by the quarter difference value in concentration of Na+Cl in mm/1, i.e. the increase in the Na and Cl concentrations in the abnormal milk over that found in normal milk from the same udder. The correlation coefficient between the quarter difference value of Na+Cl and the value for citric acid was –0·77, (d.f. = 46, P <0·001) and a linear regression equation was obtained. The result showed clearly that subclinical mastitis is one of the causes of variation in the citric acid content of cow's milk. The quantitative change in citric acid concentration in subclinical mastitic milk is discussed with reference to the admixture theory for the formation of abnormal milk.

25. The Mineral Constituents and Citric Acid Content of Milk

1931 ◽  
Vol 3 (1-2) ◽  
pp. 1-51 ◽  
Author(s):  
L. A. Allen
Keyword(s):  
Citric Acid ◽  
Acid Content ◽  
Marked Effect ◽  
Magnesium Phosphate ◽  
Cow’S Milk ◽  
Cow's Milk ◽  
Calcium Magnesium ◽  
Citric Acid Content ◽  
Mineral Constituents

Though the mineral constituents normally represent less than 1 per cent, of cow's milk their importance in many dairying problems is well realised. For example, the calcium-magnesium-phosphate-citrate balance is a most important factor in connection with coagulation by heat and in the alcohol test, even minute alterations in the balance producing a very marked effect.

scholarly journals CITRIC ACID CONTENT OF MILK AND MILK PRODUCTS

1921 ◽  
Vol 48 (2) ◽  
pp. 453-461
Author(s):  
G.C. Supplee ◽  
B. Bellis
Keyword(s):  
Citric Acid ◽  
Acid Content ◽  
Milk Products ◽  
Citric Acid Content

scholarly journals EFFECT OF HEAT ON THE CITRIC ACID CONTENT OF MILK

1918 ◽  
Vol 35 (2) ◽  
pp. 313-318
Author(s):  
H.H. Sommer ◽  
E.B. Hart
Keyword(s):  
Citric Acid ◽  
Acid Content ◽  
Citric Acid Content

Effect of Dietary Magnesium and Fluoride on Citric Acid Content of Chick Bones.

1964 ◽  
Vol 116 (3) ◽  
pp. 622-623 ◽  
Author(s):  
F. D. Griffith ◽  
H. E. Parker ◽  
J. C. Rogler
Keyword(s):  
Citric Acid ◽  
Acid Content ◽  
Dietary Magnesium ◽  
Citric Acid Content

Folic Acid Content of Milk and Milk Substitutes

PEDIATRICS ◽  
1963 ◽  
Vol 32 (3) ◽  
pp. 463-464
Author(s):  
A. LEONARD LUHBY ◽  
JACK M. COOPERMAN
Keyword(s):  
Folic Acid ◽  
Acid Content ◽  
Present Situation ◽  
Cow’S Milk ◽  
Accurate Assessment ◽  
Cow's Milk ◽  
Milk Substitutes

The "folic acid" content of cow's milk, as listed in the report of the Committee on Nutrition (Pediatrics, 31:329, 1963) is probably too low, as pointed out by Drs. Naiman and Oski. We would agree that these figures should be withdrawn until a more accurate assessment can be made. We are, however, less certain than they appear to be, that the L. casei assay, ascorbate-protected, will provide the information desired, i.e., the true total folate content of foodstuff biologically available to the human. For an understanding of the present situation, it is necessary to review briefly certain pertinent developments in this field.

scholarly journals KARAKTERISTIK PAPAN PARTIKEL DARI LIMBAH KULIT KACANG TANAH DENGAN PEREKAT ALAMI ASAM SITRAT DENGAN PELARUT ASAP CAIR

2018 ◽  
Vol 1 (2) ◽  
Author(s):  
Agus Ngadianto ◽  
Ganis Lukmandaru ◽  
Dhuria Maulidya Sari ◽  
Utari Mardatillah ◽  
Dera Fara Fitria
Keyword(s):  
Weight Loss ◽  
Citric Acid ◽  
Modulus Of Elasticity ◽  
Acid Content ◽  
Modulus Of Rupture ◽  
Peanut Shell ◽  
Liquid Smoke ◽  
Pressing Time ◽  
Citric Acid Content ◽  
Dry Wood

Binderlessboard is one of the potential eco friendly products that can be developed. Utiliation of natural adhesives for non-wood composite is still very limited. Therefore, this research is focused on effects of citric acid content and pressing time on characteristics of particleboard made from peanut shell including its durability to dry wood termite attacks. Peanut shell particles were used as raw materials. Citric acid dissolved in liquid smoke which functioned as a water substitute solvent under a certain ratio and the concentration of the solution was adjusted to 60%. The use of liquid smoke is expected to increase the durability of the particleboard. Factors used in this research were citric acid content (10-30% based on dry weight particles) and pressing time (10 minutes and 15 minutes). Properties of particleboard were analyed based on Japanese Industrial Standard (JIS) A 5908 for particleboard. The dry wood termite resistance was then analyzed for its weight loss and mortality after 4 weeks. The results showed that the best particleboard was obtained from the treatment of 30% citric acid content with 15 minutes of pressing time where only the modulus of rupture and modulus of elasticity did not met the requirement of JIS A 5908 type 8 with the thickness swelling were 3.276%, water absorption were 44,991%, internal bonding were 4.679 kgf / cm², modulus of rupture were 26.822 kgf / cm², and modulus of elasticity were 8,986,058 kgf / cm². The best value of weight loss and mortality of dry wood termites on particleboard was obtained in a combination of 30% citric acid content with 10 minutes pressing time were 1.083% and 38.67% respectively.

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