| Abstract: | Darbo tikslui pasiekti tyrėme išskirtinės kokybės pieną. Atliekant elektrocheminius pieno tyrimus nustatyta, kad mažiausią 6,61 pH reikšmę turėjo Dvaro pienas 3,5 % ir Augos pienas 2,5 % riebumo, o didžiausią 6.68 pH reikšmę turėjo natūralus Almos pienas 3,8–4.2 % riebumo. Didžiausią 5,01 mS/cm savitą elektros laidumą turėjo Dvaro pienas 2,5 % riebumo, o mažiausią 4,75 mS/cm – natūralus Almos pienas. Mažiausias radoksas 0 rastas Dvaro piene 2,5 % ir 3,5 % riebumo o didžiausias 3 Augos 2,5 % riebumo piene
The highest pH (6.68) numerical value was found in natural Alma 3.5–4.2 % milk. The lowest pH (6.61) numerical value was found in the usual ,,Dvaro" milk with 3.5 % fat and organic milk ,,Auga“ 2.5% fat. Dairy conventional milk 2.5 % pH (6.66 ± 0.02) value, of organic milk ,,Auga" 3.5 pH (6.62 ± 0.01). The milk was found to be similar in all milk samples tested (4.90 ± 0.03 to 5.01 ± 0.05 mS / cm-1) with natural Alma milk 3.8-4, 2 % fat. Milk yields of 4.75 ± 0.03 mS cm-1 were determined for this milk. This indicator may be influenced by a higher fat content in the milk. The lowest numerical values of redox potential were calculated in organic milk production ,,Auga” (22.1–22.5), higher - (23.1 – 23.4) - in the usual milk of ,,Dvaro”. Dairy redox potential of natural milk Alma is 22.9. Estimation of the estimated P-values of energy shows that the most suitable value for the organic food produced by Auga (11.5–12.7), which has the lowest numerical value for the human body, is the numerical value of ,,Dvaro” milk 14.1–15.1. The energy value of natural milk ,,Alma" P (13.1) is average compared to the value of organic and conventional production. Methodological studies of the method of biocrystallization will be continued in the future |
