CN101290298A - Cow milk freezing point checking method - Google Patents
Cow milk freezing point checking method Download PDFInfo
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- CN101290298A CN101290298A CNA200810100103XA CN200810100103A CN101290298A CN 101290298 A CN101290298 A CN 101290298A CN A200810100103X A CNA200810100103X A CN A200810100103XA CN 200810100103 A CN200810100103 A CN 200810100103A CN 101290298 A CN101290298 A CN 101290298A
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- temperature
- freezing point
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Abstract
The invention relates to a detection method, in particular to a method for detecting the freezing point of milk, belonging to the detection technical field. The method for detecting the milk freezing point comprises the following steps that: according to the physical effect that the temperature of the milk is reduced with time under the condition of low temperature, when the temperature is reduced to the freezing point of liquid, the liquid is iced and generates heat and the temperature is not reduced with time, when the freezing point of the liquid is passed, the temperature is reduced with time as well, a relationship curve of the temperature of the milk and the time is measured according to the phenomenon, wherein, the temperature corresponding to a section of curve on which the temperature is not reduced with time is the freezing point of the milk.
Description
Technical field
The present invention relates to a kind of detection method, particularly a kind of cow's milk freezing point checking method.Belong to the detection technique field.
Background technology
The cow's milk freezing point is one of important physical and chemical index of milk, measures freezing point and helps to determine whether water mixing of milk, sugar and salts substances etc.Also there is not GB detection method at present about the cow's milk freezing point.A lot of enterprises select the freezing point checkout equipment of import for use, but because checkout equipment needs the restriction of fund input and equipment service condition, are not suitable for all enterprises and laboratory.The freezing point detection is to estimate one of index of the physicochemical property of cow's milk.The present invention is the conventional method of inspection, do not need the outfit of equipment, can be widely used in the quality inspection of raw milk, fluid milk, because this method is based on the basis of freezing point and concept principle exploitation, so can be used as the various freezing point checkout equipments of reference calibration method comparison calibration.
Summary of the invention
The objective of the invention is: develop a kind of cow's milk freezing point checking method, belong to the conventional sense method, with low cost, easy to operate, but widespread use.So that determine other impurity such as whether water mixing of milk, sugar and salts substances.
A kind of cow's milk freezing point checking method of the present invention, wherein, detect according to following steps:
5) get a certain amount of milk and put into container, put into thermometer;
6) said vesse is put in the environment that can make its cooling;
7) write down temperature change value at set intervals;
8) after temperature descends, occur for the first time do not descend in time the time pairing temperature be freezing point.
Above-mentioned steps 1) the preferred 5～6mL of newborn sample to be measured is in the test tube of 18 * 180mm in.
The above-mentioned preferred sensing range of step 1) thermometer is: 10～-10 ℃.
The degree of accuracy of said temperature meter is ± 0.001～± 0.0001 ℃.
Above-mentioned steps 2) the cooling environmental optimization in is the environment of cooling rapidly.
The environment of above-mentioned cooling is: the brine ice below-6 ℃; Above-mentioned brine ice is: weight percent concentration is the mixture of ice and water that 6～7% sodium-chloride water solutions are made.
Above-mentioned steps 2) cow's milk is in and continues the state that stirs and/or in the container of step 3).
Above-mentioned steps 3) the record temperature change value is preferably when sample temperature is reduced to 2 ℃ in; The opening entry temperature writes down 1 time every 4-6 second, preferably writes down 1 time every 5 seconds.
Above-mentioned steps 4) method of finding out freezing point temperature in is preferred: with the thermograph number of times is horizontal ordinate, with each temperature value is ordinate, draw temperature variation curve, be freezing point by sharply being cooled to for the first time the temperature-averaging value of the temperature that are lower than-2 ℃ of appearance later in the lasting constant stage in the curve.
The result of embodiment and discussion
The test of process, the inventor confirms that with the cryoscopical method of conventional liq, the method for carrying out the detection of cow's milk freezing point has feasibility.And can widespread use.
Advantage of the present invention: detection method of the present invention is a kind of conventional sense method, and is with low cost, easy to operate, but widespread use.
Method of the present invention is a kind of detection method; according to purport of the present invention; the detection of any use the inventive method all should fall into protection scope of the present invention, can't produce any restriction to detection method of the present invention because of the concrete detection data among the embodiment.
Embodiment
Embodiment 1
A kind of cow's milk freezing point checking method, detect according to following steps:
1. material:
Thermometer (specification 10～-10 ℃, degree of accuracy ± 0.001 ℃), 18 * 180mm test tube, glass bar, 500ml beaker.
2. reagent:
Brine ice (below 6 ℃): the preparation percentage by weight is 7% sodium-chloride water solution, puts with wide-mouth plastic containers splendid attire that to be frozen into the salt ice cube in the refrigerator frozen coating stand-by.
3. running program:
3.1 get mixing milk sample 5ml in test tube, insert thermometer, the sample amount is wanted the mercury bulb of enough submergence thermometers.
3.2 test tube is placed the large beaker that fills brine ice, and the cryosel amount did not have sample liquid height in vitro, constantly stirred sample.
3.3 when sample temperature is reduced to 2 ℃; The opening entry temperature, note was 1 time in per 5 seconds.
3.4 temperature descends in time, reduce to below freezing, the physical influence of heat release at this moment because liquid freezes, sample does not still freeze, then temperature rises suddenly, and the metastable stage of temperature occurs, sample is existing to freeze, temperature at this moment is exactly the freezing point of sample.
3.5 thermograph:
| The record number of times | Temperature ℃ | The record number of times | Temperature ℃ |
| 1 | 2.000 | 11 | 0.511 |
| 2 | 1.050 | 12 | 0.511 |
| 3 | 0.000 | 13 | 0.510 |
| 4 | -2.010 | 14 | 0.511 |
| 5 | -2.510 | 15 | 0.511 |
| 6 | -3.025 | 16 | 0.510 |
| 7 | -3.510 | 17 | 0.511 |
| 8 | 0.511 | 18 | 0.511 |
| 9 | 0.511 | 19 | 0.511 |
| 10 | 0.510 | 20 | 0.511 |
3.6 testing result:
| Sample number into spectrum | Freezing point ℃ |
| Sample 1 | 0.511 |
Embodiment 2
A kind of cow's milk freezing point checking method, detect according to following steps:
1. material:
Thermometer (specification 10～-10 ℃, degree of accuracy ± 0.001 ℃), 18 * 180mm test tube, glass bar, 500ml beaker.
2. reagent:
Brine ice (below 6 ℃): the preparation percentage by weight is 6% sodium-chloride water solution, puts with wide-mouth plastic containers splendid attire that to be frozen into the salt ice cube in the refrigerator frozen coating stand-by.
3. running program:
3.1 get mixing milk sample 6ml in test tube, insert thermometer, the sample amount is wanted the mercury bulb of enough submergence thermometers.
3.2 test tube is placed the large beaker that fills brine ice, and the cryosel amount did not have sample liquid height in vitro, constantly stirred sample.
3.3 when sample temperature is reduced to 2 ℃; The opening entry temperature, note was 1 time in per 5 seconds.
3.4 temperature descends in time, reduce to below freezing, the physical influence of heat release at this moment because liquid freezes, sample does not still freeze, then temperature rises suddenly, and the metastable stage of temperature occurs, sample is existing to freeze, temperature at this moment is exactly the freezing point of sample.
3.5 thermograph:
| The record number of times | Temperature ℃ | The record number of times | Temperature ℃ |
| 1 | 2.000 | 11 | 0.510 |
| 2 | 1.005 | 12 | 0.511 |
| 3 | 0.005 | 13 | 0.511 |
| 4 | -2.000 | 14 | 0.511 |
| 5 | -2.495 | 15 | 0.510 |
| 6 | -3.010 | 16 | 0.511 |
| 7 | -3.505 | 17 | 0.511 |
| 8 | 0.510 | 18 | 0.511 |
| 9 | 0.511 | 19 | 0.511 |
| 10 | 0.511 | 20 | 0.510 |
3.6 testing result:
| Sample number into spectrum | Freezing point ℃ |
| Sample 1 | 0.511 |
Embodiment 3
A kind of cow's milk freezing point checking method, detect according to following steps:
1. material:
Thermometer (specification 10～-10 ℃, degree of accuracy ± 0.001 ℃), 18 * 180mm test tube, glass bar, 500ml beaker.
2. reagent:
Brine ice (below 6 ℃): the preparation percentage by weight is 6% sodium-chloride water solution, puts with wide-mouth plastic containers splendid attire that to be frozen into the salt ice cube in the refrigerator frozen coating stand-by.
3. running program:
3.1 get mixing milk sample 6ml in test tube, insert thermometer, the sample amount is wanted the mercury bulb of enough submergence thermometers.
3.2 test tube is placed the large beaker that fills brine ice, and the cryosel amount did not have sample liquid height in vitro, constantly stirred sample.
3.3 when sample temperature is reduced to 2 ℃; The opening entry temperature, note was 1 time in per 3 seconds.
3.4 temperature descends in time, reduce to below freezing, the physical influence of heat release at this moment because liquid freezes, sample does not still freeze, then temperature rises suddenly, and the metastable stage of temperature occurs, sample is existing to freeze, temperature at this moment is exactly the freezing point of sample.
3.5 thermograph:
| The record number of times | Temperature ℃ | The record number of times | Temperature ℃ |
| 1 | 2.000 | 16 | 0.511 |
| 2 | 1.650 | 17 | 0.510 |
| 3 | 0.805 | 18 | 0.511 |
| 4 | 0.400 | 19 | 0.511 |
| 5 | 0.000 | 20 | 0.510 |
| 6 | -1.555 | 21 | 0.511 |
| 7 | -2.105 | 22 | 0.511 |
| 8 | -2.495 | 23 | 0.511 |
| 9 | -2.845 | 24 | 0.510 |
| 10 | -3.010 | 25 | 0.511 |
| 11 | -3.225 | 26 | 0.511 |
| 12 | -3.500 | 27 | 0.510 |
| 13 | 0.511 | 28 | 0.511 |
| 14 | 0.510 | 29 | 0.510 |
| 15 | 0.511 | 30 | 0.511 |
3.6 testing result:
| Sample number into spectrum | Freezing point ℃ |
| Sample 1 | 0.511 |
Embodiment 4
A kind of cow's milk freezing point checking method, detect according to following steps:
1. material:
Thermometer (specification 10～-10 ℃, degree of accuracy ± 0.001 ℃), 18 * 180mm test tube, glass bar, 500ml beaker.
2. reagent:
Brine ice (below 6 ℃): the preparation percentage by weight is 7% sodium-chloride water solution, puts with wide-mouth plastic containers splendid attire that to be frozen into the salt ice cube in the refrigerator frozen coating stand-by.
3. running program:
3.1 get mixing milk sample 6ml in test tube, insert thermometer, the sample amount is wanted the mercury bulb of enough submergence thermometers.
3.2 test tube is placed the large beaker that fills brine ice, and the cryosel amount did not have sample liquid height in vitro, constantly stirred sample.
3.3 when sample temperature is reduced to 2 ℃; The opening entry temperature, note was 1 time in per 8 seconds.
3.4 temperature descends in time, reduce to below freezing, the physical influence of heat release at this moment because liquid freezes, sample does not still freeze, then temperature rises suddenly, and the metastable stage of temperature occurs, sample is existing to freeze, temperature at this moment is exactly the freezing point of sample.
3.5 thermograph:
| The record number of times | Temperature ℃ | The record number of times | Temperature ℃ |
| 1 | 2.000 | 11 | 0.510 |
| 2 | 0.500 | 12 | 0.510 |
| 3 | -1.950 | 13 | 0.510 |
| 4 | -2.495 | 14 | 0.510 |
| 5 | -3.455 | 15 | 0.510 |
| 6 | 0.510 | 16 | 0.511 |
| 7 | 0.510 | 17 | 0.510 |
| 8 | 0.510 | 18 | 0.510 |
| 9 | 0.511 | 19 | 0.511 |
| 10 | 0.510 | 20 | 0.510 |
3.6 testing result:
| Sample number into spectrum | Freezing point ℃ |
| Sample 1 | 0.510 |
Claims (10)
1. cow's milk freezing point checking method is characterized in that: detect according to following steps:
1) gets a certain amount of milk and put into container, put into thermometer;
2) said vesse is put in the environment that can make its cooling;
3) write down temperature change value at set intervals;
4) after temperature descends, occur for the first time do not descend in time the time pairing temperature be freezing point.
2. detection method as claimed in claim 1 is characterized in that: the preferred 5～6mL of newborn sample to be measured is in the test tube of 18 * 180mm in the described step 1).
3. detection method as claimed in claim 1 is characterized in that: in the preferred sensing range of described step 1) thermometer be: 10～-10 ℃.
4. as claim 1 or 3 described detection methods, it is characterized in that: the degree of accuracy at described thermometer is ± 0.001～± 0.0001 ℃.
5. detection method as claimed in claim 1 is characterized in that: the cooling environmental optimization described step 2) is the environment of cooling rapidly.
6. detection method as claimed in claim 5 is characterized in that: the environment of described cooling is: the brine ice below-6 ℃.
7. detection method as claimed in claim 6 is characterized in that: described brine ice is: weight percent concentration is the mixture of ice and water that 6～7% sodium-chloride water solutions are made.
8. detection method as claimed in claim 1 is characterized in that: cow's milk is in and continues the state that stirs described step 2) and/or in the container of step 3).
9. detection method as claimed in claim 1 is characterized in that: the record temperature change value is preferably when sample temperature is reduced to 2 ℃ in the described step 3); The opening entry temperature writes down 1 time every 3-8 second, preferably writes down 1 time every 5 seconds.
10. detection method as claimed in claim 1, it is characterized in that: the method for finding out freezing point temperature in the described step 4) is preferred: with the thermograph number of times is horizontal ordinate, with each temperature value is ordinate, draw temperature variation curve, be freezing point by sharply being cooled to for the first time the temperature-averaging value of the temperature that are lower than-2 ℃ of appearance later in the lasting constant stage in the curve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200810100103XA CN101290298A (en) | 2008-05-20 | 2008-05-20 | Cow milk freezing point checking method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA200810100103XA CN101290298A (en) | 2008-05-20 | 2008-05-20 | Cow milk freezing point checking method |
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| Publication Number | Publication Date |
|---|---|
| CN101290298A true CN101290298A (en) | 2008-10-22 |
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|---|---|---|---|
| CNA200810100103XA Pending CN101290298A (en) | 2008-05-20 | 2008-05-20 | Cow milk freezing point checking method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104713900A (en) * | 2015-04-07 | 2015-06-17 | 中粮佳悦（天津）有限公司 | Method for quickly detecting frost resistance of edible vegetable oil |
| CN105445317A (en) * | 2015-12-18 | 2016-03-30 | 国家农产品保鲜工程技术研究中心（天津） | Fruit and vegetable active tissue ice point continuous measuring and recording device and measuring method thereof |
| CN106018460A (en) * | 2016-06-27 | 2016-10-12 | 东莞理工学院 | Measurement device and method for quickly measuring condensation point of liquid drop |
| CN110564871A (en) * | 2019-10-25 | 2019-12-13 | 青海省畜牧兽医科学院 | SNP molecular marker related to yak milk freezing point, primer set, kit and application |
-
2008
- 2008-05-20 CN CNA200810100103XA patent/CN101290298A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104713900A (en) * | 2015-04-07 | 2015-06-17 | 中粮佳悦（天津）有限公司 | Method for quickly detecting frost resistance of edible vegetable oil |
| CN105445317A (en) * | 2015-12-18 | 2016-03-30 | 国家农产品保鲜工程技术研究中心（天津） | Fruit and vegetable active tissue ice point continuous measuring and recording device and measuring method thereof |
| CN106018460A (en) * | 2016-06-27 | 2016-10-12 | 东莞理工学院 | Measurement device and method for quickly measuring condensation point of liquid drop |
| CN106018460B (en) * | 2016-06-27 | 2019-04-26 | 东莞理工学院 | A kind of measuring device and method for rapid survey drop condensation point |
| CN110564871A (en) * | 2019-10-25 | 2019-12-13 | 青海省畜牧兽医科学院 | SNP molecular marker related to yak milk freezing point, primer set, kit and application |
| CN110564871B (en) * | 2019-10-25 | 2023-03-24 | 青海省畜牧兽医科学院 | SNP molecular marker related to yak milk freezing point, primer group, kit and application |
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Open date: 20081022 |