Influence of vibrations on fat-phase of milk.
Model studies are presented on the influence of vertical and horizontal vibrations of different frequency (10 to 60 Hz), constant acceleration 1 g, and constant exposition time 60 min on changes in the lipid fraction of milk. It was found that the changes in the examined characteristics of milk fat were dependent on and intensified with the frequency.
Warmińska
M
M
University of Warmia and Mazury in Olsztyn, Institute of Dairy Science and Technology Development, Heweliusza 1, bl. 31, 10-957 Olsztyn, Poland.
Kruk
A
A
D000818:Animals; D005223:Fats / Q000032:analysis*; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D006017:Glycolipids / Q000032:analysis; D006023:Glycoproteins / Q000032:analysis; D066292:Lipid Droplets; D008892:Milk / Q000737:chemistry* / Q000592:standards*; D014186:Transportation; D014732:Vibration / Q000009:adverse effects
D005223:Fats; D005230:Fatty Acids, Nonesterified; D006017:Glycolipids; D006023:Glycoproteins; C110367:milk fat globule