Zur schnellen Erfassung des Eiweißgehaltes in frischer Milch

Kiermeier, Friedrich; Renner, E.

doi:10.1007/bf01798659

Cited by 4 publications

(4 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…This finding is in accordance with the observations of Kiermeier & Renner (1961), who investigated 6846 milk samples taken from individual cows. Even though older cows in the present data produced more milk on an average than the first-calvers, the mean levels of fat and protein in milk were similar in both groups ( Table 2).…”

Section: Discussionsupporting

confidence: 93%

“…Table 1). As a whole, the coefficients of simple correlation between the contents of fat and protein in milk are in accordance with the majority of the results published earlier (see Kiermeier & Renner 1961).…”

Section: Discussionsupporting

confidence: 92%

“…At present it is well known that in individual cows the protein content of milk cannot be satisfactorily estimated on the basis of its fat content. The correlations between these two milk constituents vary greatly in individual cows (Kliesch et al 1959) and are affected by age (Piel 1953, Marckmann & Witt 1956) and breed (Gaines & Overman 1938) of the cows, the season of the year (Kiermeier & Renner 1961, Peltola et ai. 1963, the season of calving and the level of milk yield (Marckmann & Witt 1956), the stage of lactation (Peltola et ai.…”

mentioning

confidence: 99%

“…Vanschoubroek & Willems (1955) and Kliesch et al (1959) have investigated the effect of milk yield on the correlation between the contents of fat and protein in cow's milk by means of calculating the coefficients of partial correlation. Most other investigators have presented only the coefficients of simple correlation between the two milk constituents (see Kiermeier & Renner 1961). The purpose of the present study was to gain more information on the extent to which the milk yield affects the correlation between the fat and protein in milk, and on the extent to which the age of cow and/or the stage of lactation influences the coefficients of simple and partial correlations existing between the milk yield and the contents of fat and protein in milk.…”

mentioning

confidence: 99%

See 3 more Smart Citations

Effect of age and stage of lactation on the simple and partial correlations between the yield and the percentages of fat and protein of cow’s milk

Kossila

Hintikka

1967

AFSci

View full text Add to dashboard Cite

Coefficients of simple and partial correlations between the milk yield and the percentages of fat and protein in milk were calculated separately for the first-calvers and older cows during the early period of lactation (5—39 days post partum), during a later period (40—360 days p.p.), and during the entire period of lactation, from the data of 1028 milk samples obtained during the indoor-feeding period from 70 different Ayrshire cows belonging to the Viik Experimental Farm dairy herd. Statistical treatment of the data revealed that the milk yield affected the protein content of the milk more than its fat content, especially in the first-calvers. The protein-fat correlation, which was somewhat affected by the milk yield, was generally less close during the early stage of lactation than during its later stage. The percentage of variation in a) the milk yield that was explained by the variations in the percentage of fat and protein, was affected more by age than by the stage of lactation, b) the fat content of milk that was explained by the variations in the milk yield and the protein content of milk, was influenced more by the stage of lactation than by the age of the cow, c) the protein content of milk that was explained by the variations in milk yield and the fat content, was influenced by age as well as by stage of lactation. The equations for estimating theoretically the daily milk yield, the percentage of fat, or the percentage of protein in milk, when two out of the three variables are known, have been presented separately for the first-calvers and for the older cows at early and at later stages as well as during the entire period of lactation. The results of the study indicated that the milk yields and the percentages of fat and protein in milk vary to such an extent independently of each other, even when the age of cows, the stage of lactation, and the season of the year have been taken into consideration, that none of the dependent variables in question could be very closely estimated on the basis of knowing two of the independent variables.

show abstract

Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 92%

mentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

Effect of age and stage of lactation on the simple and partial correlations between the yield and the percentages of fat and protein of cow’s milk

Kossila

Hintikka

1967

AFSci

View full text Add to dashboard Cite

show abstract

Beitrag zur Bestimmung des Eiweißgehaltes der Milch durch Formoltitration. I. Mitteilung

Drux¹,

Bauer²

1964

Nahrung

View full text Add to dashboard Cite

Determination of Peptides in Fish and Fish Products. Part 1. Application of Amido Black 10B for determination of peptides in trichloroacetic acid extracts of fish meat

Kolakowski

1974

Nahrung

View full text Add to dashboard Cite

The author elaborated a method for separation and determination of peptides in trichloroacetic acid extracts of fish meat by Amido Black IOB. The peptides extracted as Amido Black-peptide complexes in acidic medium (APCa) may be determined indirectly according to quantity of bound dye, or directly after separation of sediments on short dextran gel column. The method permits the determination of all peptides and proteins of trichloroacetic acid extracts of fish meat, except di-peptides and certain tri-peptides. The method is particular suitable for observation of proteolysis progress in fish meat and its products during their storage. Presented in work is the amino acid composition of peptides extracted as APCa after separation of washed sediments by HV electrophoresis.Amido Black roB is widely used for colorimetric determination of proteins in food products No works on application of Amido Black IOB for determination of peptide substances in proteinfree food extracts were encountered in literature. This is due to uselessness of conventional dye binding protein determination methods in relation to peptides.The aim of this study was an application of Amido Black IOB for separation and determination of peptides occurring in trichloroacetic acid extracts of fish meat. Material Fresh and frozen Baltic herring (Clupea harengus membras) was used as basic material for investigation. For comparison we used fresh cod (Gadus callarias).Iced fish in boxes was stored in refrigeration chamber a t + z OC (k I "C). Frozen fish, prepared by freezing at -32 OC, was stored in refrigeration chamber a t -20 "C (A2 "C).For investigation, the fresh fish was taken in 2 -3 kg samples and frozen fish in 5 kg samples. MethodsThe following combination method was used for extraction of peptides: IOO g of meat were weighed into the 500 ml jar of Universal Laboratory Aid (type 309 -Poland), added 180 ml of 1% trichloroacetic acid (TCA) solution and the mixture was homogenized twice during 30 s each time in 5 min spacing a t 10000 rpm. Under continuous agitating of the content a t 3000 rpm, 20 ml of 31% TCA solution were added into the jar and the homogenization was repeated as above. After 23-25 min from the beginning of extraction, the homogenizate was filtered through corrugated filter of medium wide pores. Full details on usefulness of such peptide extraction were described in previous work [ q ] .

show abstract

Zur schnellen Erfassung des Eiweißgehaltes in frischer Milch

Cited by 4 publications

References 0 publications

Effect of age and stage of lactation on the simple and partial correlations between the yield and the percentages of fat and protein of cow’s milk

Effect of age and stage of lactation on the simple and partial correlations between the yield and the percentages of fat and protein of cow’s milk

Beitrag zur Bestimmung des Eiweißgehaltes der Milch durch Formoltitration. I. Mitteilung

Determination of Peptides in Fish and Fish Products. Part 1. Application of Amido Black 10B for determination of peptides in trichloroacetic acid extracts of fish meat

Contact Info

Product

Resources

About