MILK-CLOTTING ENZYMES .3. DESIGN OF EXPERIMENTS ON PROTEOLYSIS DURING CHEESE MAKING

被引：3

作者：

EMMONS, DB ^{[1
]}

BINNS, M ^{[1
]}

机构：

[1] AGR CANADA,RES BRANCH,STAT RES SECT,RES PROGRAM SERV,OTTAWA K1A 0C6,ONTARIO,CANADA

来源：

JOURNAL OF DAIRY SCIENCE | 1990年 / 73卷 / 08期

关键词：

experimental design; milk-clotting enzymes; proteolysis;

D O I：

10.3168/jds.S0022-0302(90)78881-9

中图分类号：

S8 [畜牧、动物医学、狩猎、蚕、蜂];

学科分类号：

0905 ;

摘要：

An illustration is given for the design and analysis of experiments comparing milk-clotting enzymes for their effect on yield. The experiments consisted of several trials. In each trial, cheese was made for all test enzymes in vats from the same lot of milk, and replicate determinations whey. For two enzymes, 10 trials with quadruplicate analyses on whey resulted in an estimate of the effect of the enzyme on yield with a least significant difference of .1%. A low least significant difference is desirable and necessary for an economic evaluation of yield experiments. Illustrations are given of the effect of improved accuracies of replicate analytical determinations and of replicate cheese making on the least significant difference. Experiments are discussed with a view to further improvements in least significant difference. © 1990, American Dairy Science Association. All rights reserved.

引用

页码：2022 / 2027

页数：6

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