Comparative studies on the souring process of milk by means of enzymatic and electrochemical sensors

DSpace Repository

Show simple item record

dc.contributor Kurt-Schwabe-Institut für Mess- und Sensortechnik e.V. Meinsberg, Fabrikstr. 69, D-04720 Ziegra-Knobelsdorf de_CH
dc.contributor Institut für Physikalische und Theoretische Chemie de_DE Herrmann, Sigrun de_DE Oelßner, Wolfram de_DE Schulz, Birgit de_DE Guth, Ulrich de_DE
dc.contributor.other Gauglitz, Günter de_DE 2001-12-10 de_DE 2014-03-18T10:09:36Z 2001-12-10 de_DE 2014-03-18T10:09:36Z 2001 de_DE
dc.identifier.other 099631040 de_DE
dc.identifier.uri de_DE
dc.description.abstract In recent years, the demand for quick and specific analytical tools for food analysis has increased and is still expanding. Both the industry and government health agencies require a variety of different ana-lytical methods in the quality assurance of food materials. Analysis is needed for monitoring nutritional parameters, food additives, food contaminants, microbial counts, shelf life assessment and other olfac-tory characteristics like smell and odour. Enzymatic and electrochemical sensors are of great impor-tance in food analytics. Especially in dairy farming they are widely used for the quality control of prod-ucts as well as for monitoring and optimising of production processes, whereby as most interesting pa-rameters the pH value, the chloride and lactate concentrations and the conductivity are determined. Furthermore, electrochemical measuring procedures can be helpful for the health care of animals. Thus, e.g. pathogens in the cow's udder can be detected in a simple procedure by conductivity meas-urement. The aim of the paper presented here is to give a short survey on possibilities of application of biosensors and electrochemical sensors and measuring methods in dairy farming. en
dc.language.iso en de_DE
dc.publisher Universität Tübingen de_DE
dc.rights ubt-nopod de_DE
dc.rights.uri de_DE
dc.rights.uri en
dc.subject.classification Biosensor , Milch , Milchqualität , Lactate de_DE
dc.subject.ddc 540 de_DE
dc.subject.other Sauerwerden de_DE
dc.subject.other milk , souring , lactate , biosensor en
dc.title Comparative studies on the souring process of milk by means of enzymatic and electrochemical sensors en
dc.type Teil einer Konferenzveröffentlichung de_DE 2010-02-11 de_DE
utue.publikation.fachbereich Sonstige - Chemie und Pharmazie de_DE
utue.publikation.fakultaet 7 Mathematisch-Naturwissenschaftliche Fakultät de_DE
dcterms.DCMIType Text de_DE
utue.publikation.typ conferenceObject de_DE 422 de_DE
utue.publikation.source de_DE


This item appears in the following Collection(s)

Show simple item record