摘要
对测定牛乳脂肪的巴布科克氏法进行了改进,首次定量确定了硫酸的滴加速度,且通过改变离心条件,大大缩短了测定时间,使其更适合于乳品分析。
Appropriate improvement was made in the determination of milk-fat with the Babcock method. First, the dropping speed of sulfuric acid was quantitatively determined. By changing centrifugal condition, the operation time was consumedly shortened to make the method more suitable for milk analysis.
出处
《饮料工业》
2006年第12期46-48,共3页
Beverage Industry
基金
安徽工程科技学院教学研究基金项目(2004YjY027)
关键词
牛乳
脂肪测定
巴氏法改进
determination of fat
improvement of the Babcock method
