Milk as a raw material for cheese production The composition of cow's milk is more than 120 different substances.
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The composition of this unstable and depends on the age and breed of cows, the lactation period, the conditions of feeding, housing, health, animals, etc. Water.
Water Milk is a dispersive element and the solvent of the individual components of milk.
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The dry residue. The dry residue remaining in the milk after the evaporation of water is 12-14%. More than a constant low-fat milk is a dry residue (SOMO).
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In normal milk SNF contains 8-10%. Milk fat. Milk fat is a mixture of esters (glycerides) triatomic alcohol glycerol and fatty acids. Milk fat is mainly a mixture of triglycerides.
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The composition of milk fat is more than 60 fatty acids. Milk contains the following lipids: milk fat, phosphatides, sterols, and a small amount of decomposition products of milk fat (dimonoglitseridov and free fatty acids), and glycolipids. Milk fat in milk is in the form of fat globules, phosphatides, and sterols are associated with the membranes of fat globules and partly with milk proteins. Properties of fats determined by the composition and structure of the fatty acid triglyceride. Fatty acids are of two kinds - saturated and unsaturated. Saturated fatty acids (and triglycerides) at 20-25 ° C - solid, often high melting, unsaturated (and triglycerides) - liquid, fusible. Depending on the percentage of unsaturated and saturated fatty acids in the triglycerides fat has a soft or firm texture.
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Fatty acid composition of milk fat varies depending on the composition and diet food, seasons, stage of lactation, breed animals, and other causes. In the composition of fat predominant saturated fatty acid content of unsaturated fatty acids in the summer of 34-44%, 25-33% in winter. Saponification number - the number of milligrams of potassium hydroxide required to saponification of 1 g of fat. The more it contains low molecular weight acids, the higher number. Iodine number indicates the content of unsaturated fatty acids in fat. It is expressed in grams of iodine, which binds to 100 grams of fat, milk fat iodine value depends on the stage of lactation, season of the year, the quality of feed. It rises in the summer and decreases in winter. Number Reichert - Meysslya characterizes volatile, water-soluble fatty acids (butyric, caproic) in 5 grams of fat. Milk fat in contrast to the other has a high number of Reichert - Meysslya.