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Study on the effect of formalin as a preservative on different constituents of raw milk samples during storage.

Sandhu, J. S. and Nasir, Nusrath and Narayanaswamy, M. and Kapur, O. P. (1984) Study on the effect of formalin as a preservative on different constituents of raw milk samples during storage. Journal of Food Science and Technology, 21 (6). 424-425, 6 ref.. ISSN 0022-1155

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Abstract

Cows' milk was mixed with formalin at 0.4 or 0.6% and stored in sealed glass bottles for 1 yr at 37 degree C. During storage there were no significant changes in fat and lactose contents, although there was an increase in titratable acidity (from 0.17% before addition of formalin to 0.22% immediately after addition, and 0.32% after 12 months). It is concluded that 0.4% formalin is suitable for preservation of milk samples

Item Type: Article
Uncontrolled Keywords: STORAGE-; milk samples, formalin preservation of stored; PRESERVATION-; FORMALDEHYDE-; SAMPLING-; MILK-; formalin preservation of stored milk samples
Subjects: 600 Technology > 08 Food technology > 27 Dairy products
600 Technology > 08 Food technology > 31 Food Additives
Divisions: Food Safety Analytical Quality Control Lab
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 May 2012 09:24
Last Modified: 05 Oct 2018 05:53
URI: http://ir.cftri.com/id/eprint/6563

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