| 摘要 |
FIELD: agriculture.SUBSTANCE: invention relates to method for determining thermostability of milk. To do this, degree of milk proteins denaturation should be carried out according to bioelectric potential measurement in active centers of cow leather No. 1, No. 3, No. 16, No. 20, No. 38, No. 39, No. 44 until milking is complete and average of its value should be found. With value of 25.0 mqA and less milk belongs to group 5 by thermal stability, value of 25.1-30.0 mqA to group 4, with value of 30.1-35.0 mqA to group 3, with value of 35.1-40.0 mqA to group 2, and with value of 40.1 mqA or more to group 1.EFFECT: invention makes possible to quickly determine heat stability of milk received before milking, at that it does not involve special chemicals.1 cl, 2 tbl, 3 ex, 1 dwg |
