Present study was carried out to elucidate the variations in certain milk constituents estimated by the different ordinary methods and devices. To achieve this purpose, Whole buffaloe’s milk was used. Three treatments were prepared, T1 from fresh whole buffaloes' milk, T2 from fresh whole buffaloes' milk to which 50% tap water was added and T3 from fresh skim buffaloes' milk to which 1% starch was added. Moisture, total solids, fat, protein, ash and lactose contents were determined in the examined treatments by the Laboratory methods, U.S.A. OHAUS compared with corresponding values obtained by using Bulgarian Lacto Scan and Dane Milko Scan. The results revealed that the difference ratio between the different methods and devices used for estimating certain milk constituents were 15.96%, 9.1%, 4.17% , 29.27% and 35.93%, respectively.
Ali, H. (2021). Comparative Study on Certain Milk Constituents Estimated by Different Methods and Devices. Journal of Food and Dairy Sciences, 12(1), 1-3. doi: 10.21608/jfds.2021.149465
MLA
H. M. Ali. "Comparative Study on Certain Milk Constituents Estimated by Different Methods and Devices", Journal of Food and Dairy Sciences, 12, 1, 2021, 1-3. doi: 10.21608/jfds.2021.149465
HARVARD
Ali, H. (2021). 'Comparative Study on Certain Milk Constituents Estimated by Different Methods and Devices', Journal of Food and Dairy Sciences, 12(1), pp. 1-3. doi: 10.21608/jfds.2021.149465
VANCOUVER
Ali, H. Comparative Study on Certain Milk Constituents Estimated by Different Methods and Devices. Journal of Food and Dairy Sciences, 2021; 12(1): 1-3. doi: 10.21608/jfds.2021.149465
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