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Analysis of the freezing point of milk by precision method and by Fourier Transform Infrared (FTIR) spectroscopy

R.F. Brito et al · Universidade Federal de Minas Gerais, Escola de Veterinária · 2020

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Author / responsible party
R.F. Brito et al
Publisher
Universidade Federal de Minas Gerais, Escola de Veterinária
Year
2020
ISSN
1678-4162
ISSN
1678-4162
Language
English
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ABSTRACT A total of 480 milk samples were analyzed in four repetitions with four preservative treatments (no preservative, Bronopol, Bronolat and Brononata), three storage times at temperatures up to 4 °C (24, 48 and 72hours after reception), five different water additions (0.0, 2.5, 5.0, 7.5 and 10.0%) and two analytical instruments (electronic cryoscope and FTIR). The objective of this study was to evaluate the effect of these parameters in the determination of the freezing point by the reference method and by Fourier transform infrared spectroscopy, thus determining the best analytical conditions and establishing a mathematical equation for electronic determination by FTIR spectroscopy. Bronolat was the best preservative and Brononata was the worst and is not recommended to analyze freezing point by FTIR. The storage time of the samples did not interfere in the analytical determinations by the precision method and by FTIR.

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APA 7

al, R. B. E. (2020). Analysis of the freezing point of milk by precision method and by Fourier Transform Infrared (FTIR) spectroscopy. https://doi.org/10.1590/1678-4162-11961

MLA

al, R.F. Brito et. "Analysis of the freezing point of milk by precision method and by Fourier Transform Infrared (FTIR) spectroscopy." 2020. https://doi.org/10.1590/1678-4162-11961.

Chicago

al, R.F. Brito et. 2020. "Analysis of the freezing point of milk by precision method and by Fourier Transform Infrared (FTIR) spectroscopy.". https://doi.org/10.1590/1678-4162-11961.

Harvard

al, R. B. E. 2020, Analysis of the freezing point of milk by precision method and by Fourier Transform Infrared (FTIR) spectroscopy, Universidade Federal de Minas Gerais, Escola de Veterinária, available at: https://doi.org/10.1590/1678-4162-11961 [Accessed 8 Aug. 2026].

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Title
Analysis of the freezing point of milk by precision method and by Fourier Transform Infrared (FTIR) spectroscopy
Author / contributors
R.F. Brito et al
Publisher
Universidade Federal de Minas Gerais, Escola de Veterinária
Publication year
2020
ISSN
1678-4162
ISSN
1678-4162
Language
English

Subjects

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freezing point; raw milk; preservatives; electronic cryoscope; FTIR
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