Library Catalogue

Library Catalogue

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    Union Catalogue of Agricultural Libraries in the Netherlands

    The WUR Library Catalogue contains bibliographic data on books and periodicals held by the libraries of Wageningen University and Research Centre and some 15 associated libraries. Holding data are added to each record.

    Subjects covered include Agrotechnology, Food and Food Production, Plant and Animal Sciences, Soil Science, Geo-information, Landscape and Spatial Planning, Water and Climate, Ecosystem Studies, Economics and Society.

    The joint collections of the participating libraries cover a substantial part of the internationally available scientific literature in these disciplines.

    As far as Dutch scientific literature in these fields is concerned, coverage can be considered near 100%, including much of the so-called "grey literature".

    All titles are entered in their original language. Keywords are added to facilitate subject searching.

    The database is updated every day and now contains over 830.000 records.

Record number 104364
Title Koelhuisgebreken van boter
show extra info.
door J. Koops
Author(s) Koops, J.
Publisher Meppel : Ceres
Publication year 1963
Description 193 p
Series title Verslagen / Nederlands Instituut voor Zuivelonderzoek (80)
Notes Proefschrift Wageningen
Tutors Mulder, Prof. Dr. H.
Graduation date 1963-06-26
Dissertation no. 349
Author abstract show abstract
Cold-storage defects of butter originate from the oxidation of unsaturated fatty acids. Phospholipids are much more susceptible to oxidation than is butter fat; oxidation starts with phospholipids.

By the Warburg-method oxygen absorption of butterfat and of phospholipids were measured under different conditions. With decreasing pH, oxygen consumption increased appreciably, and copper accelerated the rate of oxidation. It was observed that oxidation of the phospholipids started with the cephalin fraction. From a study of the composition of the membrane of the fat globule and its susceptibility to oxidation, further conclusions could be drawn on the influence of pH, addition of copper and other ions, addition of protein, influence of temperature and addition of anti-oxidants.

Finally, studies on copper distribution in milk constituents under different conditions allowed a satisfactory explanation of a number of observations on the arisal of cold storage defects in butter.

Some practical measures to prevent defects through cold storage were discussed.

Online full textINTERNET
On paper FORUM ; STACKS ; NN08200,349
FORUM ; STACKS ; NN08202,0349
FORUM ; STACKS ; NN05689,0080
Keyword(s) (cab) butter / cold storage / animal products / adulteration / contamination / aging / defects / deterioration
Categories Dairy Products
Publication type PhD thesis
Language Dutch; Flemish
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