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Development and testing of the Milko-Gel milk standard for the Milko-Tester



Development and testing of the Milko-Gel milk standard for the Milko-Tester



XVIII Int. Dairy Congr, 1E, 85



The standard fat emulsion developed consists of unhomogenized milk stabilized with gelatine and containing preservative. The milk jelly is stored at 0-20 degrees C; when heated to 40 degrees C it turns to liquid and can be analysed on the Milko-Tester to prove calibration.

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Accession: 014415732

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