冰点法测定原料乳冰点及掺水量
周玉虎
表一:样品测定结果
样品名称 | 测定值1(℃) | 测定值2(℃) | 平均值(℃) |
生奶1 | -0.5138 | -0.5136 | -0.5137 |
生奶2 | -0.5132 | -0.5131 | -0.5132 |
生奶3 | -0.5207 | -0.5219 | -0.5213 |
生奶4 | -0.5243 | -0.5242 | -0.5242 |
生奶5 | -0.5261 | -0.5261 | -0.5261 |
W= (C1—C2)× (100—S)/C1
表二:掺水量测定结果
样品名称 | 测定值1(℃) | 测定值2(℃) | 平均值(℃) | 全乳固体(%) | 测定掺水量(%) | 计算掺水量(%) |
掺水5% | -0.4996 | -0.4990 | -0.4993 | 12.42 | 3.03 | 4.22 |
掺水10% | -0.4751 | -0.4760 | -0.4756 | 11.85 | 7.66 | 8.23 |
掺水15% | -0.0.4557 | -0.4553 | -0.4555 | 11.34 | 11.56 | 11.69 |
掺水20% | -0.4312 | -0.4301 | -0.4306 | 10.87 | 16.3 | 16.0 |
掺水25% | -0.4133 | -0.4129 | -0.4131 | 10.43 | 19.8 | 19.0 |
掺水30% | -0.3956 | -0.3958 | -0.3957 | 10.03 | 23.1 | 22.1 |