01248naa a2200253 a 450000100080000000500110000800800410001910000170006024500540007726000090013152005810014065000120072165000220073365000140075565000180076965000210078765000120080865000190082065000150083965300150085465300310086970000230090077300710092315218342025-06-09       1967    bl uuuu     u00u1 u    #d1 aJOSHI, C. H.  aBuffer value of goat milk.h[electronic resource]  c1967  aAbstract : The buffer index was (ml acid or alkali added) (normality of acid or alkali)/(ml milk sample) (pH change produced). It was estimated for a total of 50 samples of goat's milk adjusted to 48 values from pH 4.2 to 8.9. Its mean value was greatest, 0.0396, at pH 5.3 and least, 0.00647, at pH 8.7. The mean solids-not-fat (SNF) content was 9.33% [9.37 in summary] and the keeping time by the C.O.B. test [no reference] was 10.31 h at room temperature. The buffer index rose significantly and linearly with keeping time, r = 0.624, and so did the SNF content, r = 0.655.  aBuffers  aFood preservation  aGoat milk  aMilk analysis  aMilk composition  aCaprino  aLeite de Cabra  aTecnologia  aComposicao  aHydrogen-ion concentration1 aVEDANAYAKAM. A. R.  tThe Indian Veterinary Journalgv. 44, n. 8, p. 673-678, Aug. 1967.