| Alkaline phosphatase test for pasteurized milk |
10,34 |
2,07 |
12,41 |
| Ketone bodies |
10,34 |
2,07 |
12,41 |
| Scorched particles in milk powder |
10,62 |
2,12 |
12,74 |
| Freezing point of milk, thermistor cryoscope method |
13,42 |
2,68 |
16,10 |
| Solubility of milk powders |
10,22 |
2,04 |
12,26 |
| Peroxidase test in milk |
12,08 |
2,42 |
14,50 |
| Lactates (enzymatic method) |
31,40 |
6,28 |
37,68 |
| Non-protein nitrogen |
55,42 |
11,08 |
66,50 |
| Casein content of milk |
55,42 |
11,08 |
66,50 |
| Whey protein content of milk |
110,84 |
22,17 |
133,01 |
| Urea |
13,38 |
2,68 |
16,06 |
| Undenatured whey protein in powders |
13,69 |
2,74 |
16,43 |
| Skimmed milk adulteration with rennet whey by HPLC |
95,82 |
19,16 |
114,98 |
| Skimmed milk adulteration with buttermilk by HPLC |
106,67 |
21,33 |
128,00 |
| Unbound fat in powders |
25,07 |
5,01 |
30,08 |
| Antioxidants (gallates, hydroquinones) in butter by HPLC |
101,70 |
20,34 |
122,04 |
| Ethyl ester of carotenic acid content in butter by spectrophotometric method |
27,19 |
5,44 |
32,63 |
| Peroxide value of butter |
18,92 |
3,78 |
22,70 |
| Non-fat dry matter of butter |
19,37 |
3,87 |
23,24 |
| Free fatty acids (FFA) of butter |
18,76 |
3,75 |
22,51 |
| Vanillin in butter by HPLC |
87,08 |
17,42 |
104,50 |
| Water dispersion value of butter |
9,73 |
1,95 |
11,68 |
| In addition, analyzes under general analyzes and metals |
|
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