Copper content of milk fat
The study was aimed at determining the content of copper in milk fat. Analyses were carried out on fat extracted from non-pasteurized sweet cream obtained from bulk milk. Copper was extracted from fat samples with nitric acid and its content was determined with the method of flameless atomic absorpt...
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| Veröffentlicht in: | Polish journal of food and nutrition sciences 2006, Vol.15 (56), p.183-186 |
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| container_title | Polish journal of food and nutrition sciences |
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| creator | Rafalowski, R., E-mail: rych@uwm.edu.pl Zegarska, Z. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Commodity Science and Food Research) |
| description | The study was aimed at determining the content of copper in milk fat. Analyses were carried out on fat extracted from non-pasteurized sweet cream obtained from bulk milk. Copper was extracted from fat samples with nitric acid and its content was determined with the method of flameless atomic absorption spectrophotometry. The results obtained indicate that the content of copper in milk fat ranged from 0.010 to 0.089 mg/kg. The average copper content of fat from the summer feeding accounted for 0.037 +/- 0.020 mg/kg, and that of fat from the winter feeding was significantly higher (alpha = 0.05) and reached 0.054 +/- O.O21 mg/kg |
| format | Article |
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Dept. of Commodity Science and Food Research)</creator><creatorcontrib>Rafalowski, R., E-mail: rych@uwm.edu.pl ; Zegarska, Z. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Commodity Science and Food Research)</creatorcontrib><description>The study was aimed at determining the content of copper in milk fat. Analyses were carried out on fat extracted from non-pasteurized sweet cream obtained from bulk milk. Copper was extracted from fat samples with nitric acid and its content was determined with the method of flameless atomic absorption spectrophotometry. The results obtained indicate that the content of copper in milk fat ranged from 0.010 to 0.089 mg/kg. The average copper content of fat from the summer feeding accounted for 0.037 +/- 0.020 mg/kg, and that of fat from the winter feeding was significantly higher (alpha = 0.05) and reached 0.054 +/- O.O21 mg/kg</description><identifier>ISSN: 1230-0322</identifier><identifier>EISSN: 2083-6007</identifier><language>eng</language><publisher>Olsztyn: Polish Academy of Sciences</publisher><subject>Alimentación de los animales ; Alimentation des animaux ; Animal feeding ; Biological and medical sciences ; Cobre ; Composición aproximada ; Composición de los alimentos ; Composition des aliments ; Composition globale ; Copper ; Cow milk ; Cuivre ; Dairy cows ; Espectrometría ; Estaciones del año ; Food composition ; Food industries ; Fundamental and applied biological sciences. Psychology ; Grasa de la leche ; Hiver ; Invierno ; Lait de vache ; Leche de vaca ; Matière grasse du lait ; Milk and cheese industries. Ice creams ; Milk fat ; Proximate composition ; Saison ; Seasons ; Spectrometry ; Spectrométrie ; Summer ; Vacas lecheras ; Vache laitière ; Verano ; Winter ; Été</subject><ispartof>Polish journal of food and nutrition sciences, 2006, Vol.15 (56), p.183-186</ispartof><rights>2007 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>309,310,314,780,784,789,790,4050,4051,23930,23931,25140</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18474522$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Rafalowski, R., E-mail: rych@uwm.edu.pl</creatorcontrib><creatorcontrib>Zegarska, Z. (University of Warmia and Mazury, Olsztyn (Poland). Dept. of Commodity Science and Food Research)</creatorcontrib><title>Copper content of milk fat</title><title>Polish journal of food and nutrition sciences</title><description>The study was aimed at determining the content of copper in milk fat. Analyses were carried out on fat extracted from non-pasteurized sweet cream obtained from bulk milk. Copper was extracted from fat samples with nitric acid and its content was determined with the method of flameless atomic absorption spectrophotometry. The results obtained indicate that the content of copper in milk fat ranged from 0.010 to 0.089 mg/kg. The average copper content of fat from the summer feeding accounted for 0.037 +/- 0.020 mg/kg, and that of fat from the winter feeding was significantly higher (alpha = 0.05) and reached 0.054 +/- O.O21 mg/kg</description><subject>Alimentación de los animales</subject><subject>Alimentation des animaux</subject><subject>Animal feeding</subject><subject>Biological and medical sciences</subject><subject>Cobre</subject><subject>Composición aproximada</subject><subject>Composición de los alimentos</subject><subject>Composition des aliments</subject><subject>Composition globale</subject><subject>Copper</subject><subject>Cow milk</subject><subject>Cuivre</subject><subject>Dairy cows</subject><subject>Espectrometría</subject><subject>Estaciones del año</subject><subject>Food composition</subject><subject>Food industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Grasa de la leche</subject><subject>Hiver</subject><subject>Invierno</subject><subject>Lait de vache</subject><subject>Leche de vaca</subject><subject>Matière grasse du lait</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Milk fat</subject><subject>Proximate composition</subject><subject>Saison</subject><subject>Seasons</subject><subject>Spectrometry</subject><subject>Spectrométrie</subject><subject>Summer</subject><subject>Vacas lecheras</subject><subject>Vache laitière</subject><subject>Verano</subject><subject>Winter</subject><subject>Été</subject><issn>1230-0322</issn><issn>2083-6007</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2006</creationdate><recordtype>article</recordtype><recordid>eNotj8tKxEAQRRtxwDDODwwI2bgMVFelu5OlBF8QGBe6Dv0qiWaSkM7Gvzcy3s25i8OFeyUyhIoKDWCuRSaRoABCvBGHlL5gi5KasMrEsZnmOS65n8Y1jms-cX7uh--c7XordmyHFA__3IuPp8f35qVoT8-vzUNbsCSzFsqpikO9dYmaggygldYsVc0kYzQRrTMMtXOMOthgPHiqDZuKSu1rR3txf9mdbfJ24MWOvk_dvPRnu_x0sipNqRA37-7isZ06-7lszluLAPrvTgn0C9ERQcI</recordid><startdate>2006</startdate><enddate>2006</enddate><creator>Rafalowski, R., E-mail: rych@uwm.edu.pl</creator><creator>Zegarska, Z. 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Dept. of Commodity Science and Food Research)</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-f137t-5b58fd91371263d1d06566f159f31ee7e2ab7f09bbf26dad7c0c397f78346c9b3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2006</creationdate><topic>Alimentación de los animales</topic><topic>Alimentation des animaux</topic><topic>Animal feeding</topic><topic>Biological and medical sciences</topic><topic>Cobre</topic><topic>Composición aproximada</topic><topic>Composición de los alimentos</topic><topic>Composition des aliments</topic><topic>Composition globale</topic><topic>Copper</topic><topic>Cow milk</topic><topic>Cuivre</topic><topic>Dairy cows</topic><topic>Espectrometría</topic><topic>Estaciones del año</topic><topic>Food composition</topic><topic>Food industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Grasa de la leche</topic><topic>Hiver</topic><topic>Invierno</topic><topic>Lait de vache</topic><topic>Leche de vaca</topic><topic>Matière grasse du lait</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Milk fat</topic><topic>Proximate composition</topic><topic>Saison</topic><topic>Seasons</topic><topic>Spectrometry</topic><topic>Spectrométrie</topic><topic>Summer</topic><topic>Vacas lecheras</topic><topic>Vache laitière</topic><topic>Verano</topic><topic>Winter</topic><topic>Été</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Rafalowski, R., E-mail: rych@uwm.edu.pl</creatorcontrib><creatorcontrib>Zegarska, Z. (University of Warmia and Mazury, Olsztyn (Poland). 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Analyses were carried out on fat extracted from non-pasteurized sweet cream obtained from bulk milk. Copper was extracted from fat samples with nitric acid and its content was determined with the method of flameless atomic absorption spectrophotometry. The results obtained indicate that the content of copper in milk fat ranged from 0.010 to 0.089 mg/kg. The average copper content of fat from the summer feeding accounted for 0.037 +/- 0.020 mg/kg, and that of fat from the winter feeding was significantly higher (alpha = 0.05) and reached 0.054 +/- O.O21 mg/kg</abstract><cop>Olsztyn</cop><pub>Polish Academy of Sciences</pub><tpages>4</tpages></addata></record> |
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| ispartof | Polish journal of food and nutrition sciences, 2006, Vol.15 (56), p.183-186 |
| issn | 1230-0322 2083-6007 |
| language | eng |
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| source | EZB Electronic Journals Library |
| subjects | Alimentación de los animales Alimentation des animaux Animal feeding Biological and medical sciences Cobre Composición aproximada Composición de los alimentos Composition des aliments Composition globale Copper Cow milk Cuivre Dairy cows Espectrometría Estaciones del año Food composition Food industries Fundamental and applied biological sciences. Psychology Grasa de la leche Hiver Invierno Lait de vache Leche de vaca Matière grasse du lait Milk and cheese industries. Ice creams Milk fat Proximate composition Saison Seasons Spectrometry Spectrométrie Summer Vacas lecheras Vache laitière Verano Winter Été |
| title | Copper content of milk fat |
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