{"title":"用基尔达尔法研究原料奶蛋白质组成的算法","authors":"A. Meliashchenia, K. Shehidzevich","doi":"10.47612/2220-8755-2019-14-77-85","DOIUrl":null,"url":null,"abstract":"The details of determining the protein composition of raw milk in accordance with the regulatory documents of the EAEU member-countries were studied. Based on the researches has been developed an algorithm for the dairy industry that establishes the sequence for determining the criteria characterizing the protein composition of raw milk using the Kjeldahl method.","PeriodicalId":266415,"journal":{"name":"Topical issues of processing of meat and milk raw materials","volume":null,"pages":null},"PeriodicalIF":0.0000,"publicationDate":"2020-12-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"RESEARCH ALGORITHM OF THE PROTEIN COMPOSITION OF RAW MILK BY THE KYELDAL METHOD\",\"authors\":\"A. Meliashchenia, K. Shehidzevich\",\"doi\":\"10.47612/2220-8755-2019-14-77-85\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"The details of determining the protein composition of raw milk in accordance with the regulatory documents of the EAEU member-countries were studied. Based on the researches has been developed an algorithm for the dairy industry that establishes the sequence for determining the criteria characterizing the protein composition of raw milk using the Kjeldahl method.\",\"PeriodicalId\":266415,\"journal\":{\"name\":\"Topical issues of processing of meat and milk raw materials\",\"volume\":null,\"pages\":null},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2020-12-14\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Topical issues of processing of meat and milk raw materials\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.47612/2220-8755-2019-14-77-85\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Topical issues of processing of meat and milk raw materials","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.47612/2220-8755-2019-14-77-85","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
RESEARCH ALGORITHM OF THE PROTEIN COMPOSITION OF RAW MILK BY THE KYELDAL METHOD
The details of determining the protein composition of raw milk in accordance with the regulatory documents of the EAEU member-countries were studied. Based on the researches has been developed an algorithm for the dairy industry that establishes the sequence for determining the criteria characterizing the protein composition of raw milk using the Kjeldahl method.
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