Nauka Przyroda Technologie

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Romualda Danków, Dorota Cais-Sokolińska, Jan Pikul
Nitrogen ingredients in mare milk, koumiss and their liofilizates
Summary.

The aim of the work was to mark a content of crude protein and NPN in mare milk, koumiss and their liofilizates. Milk and koumiss were preserved frozen, however liofilizates in low temperatures. Marking of frozen milk, as well as freeze dry milk was carried out during the storage period of four months. A relevant decline was observed of the amount of protein (frozen: from 1.78 to 1.56%, liofilizate: from 16.6 to 15.9%) and increase of NPN contents (frozen: from 0.26 to 0.49%, liofilizate: from 0.30 to 0.38%). Markers on liquid koumiss and liofilizated were made in four months. In liquid koumiss the content of protein decreased from 0.97 to 0.73%, however NPN increased from 0.54 to 0.77%. In liofilizate there was no significant change of the amount of protein noticed, however the content of NPN increased from 0.28 to 0.30%.

Key words: mare milk, koumiss, liofilization, NPN, crude protein
PDFFull text available in Polish in Adobe Acrobat format:
http://www.npt.up-poznan.net/tom3/zeszyt4/art_115.pdf

For citation:

MLA Danków, Romualda, et al. "Kształtowanie się zawartości związków azotowych w mleku klaczy i kumysie oraz ich liofilizatach." Nauka Przyr. Technol. 3.4 (2009): #115.
APA Romualda Danków, Dorota Cais-Sokolińska, Jan Pikul (2009). Kształtowanie się zawartości związków azotowych w mleku klaczy i kumysie oraz ich liofilizatach. Nauka Przyr. Technol. 3 (4), #115
ISO 690 DANKóW, Romualda, CAIS-SOKOLIńSKA, Dorota, PIKUL, Jan. Kształtowanie się zawartości związków azotowych w mleku klaczy i kumysie oraz ich liofilizatach. Nauka Przyr. Technol., 2009, 3.4: #115.
Corresponding address:
Romualda Danków
Katedra Technologii Mleczarstwa
Uniwersytet Przyrodniczy w Poznaniu
ul. Wojska Polskiego 31/33
60-624 Poznań
Poland

e-mail: dankow@up.poznan.pl
Accepted for print: 29.09.2009