The Effect of Addition of Formalin on the Determination of Protein Content of Milk by Promilk Method

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dc.contributor.authorJayachandran, T
dc.contributor.authorKrishnamurthi, P.S.
dc.contributor.authorSadasivam, P
dc.contributor.authorTANUVAS
dc.date.accessioned2016-09-02T11:13:10Z
dc.date.available2016-09-02T11:13:10Z
dc.date.issued1984
dc.description.abstractThe protein content of fresh milk, formalinised milk, immediately and after 7 days storage at room temperature, and hydrogen peroxide treated stored formalinised milk were 3.38%, 3.29%, 2.83% and 2.80% respectively. No statistically significant difference was noticed between the protein content of fresh milk and formalinised milk soon after addition. However, after storage for 7 days at room temperature there was a drastic significant reduction in protein content in the formalinised milk as compared to that of fresh milk. Hydrogen peroxide was found to have no influence in obviating the effect of formalin when protein was determined in milk.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/75123
dc.language.isoen_USen_US
dc.publisherTANUVASen_US
dc.subjectDeterminationen_US
dc.subjectProteinen_US
dc.subjectMilken_US
dc.subjectPromilken_US
dc.titleThe Effect of Addition of Formalin on the Determination of Protein Content of Milk by Promilk Methoden_US
dc.title.alternativeCheiron Vol.13 Iss.01 Pg.040-042en_US
dc.typeArticleen_US
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