<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1659-4266</journal-id>
<journal-title><![CDATA[Cuadernos de Investigación UNED]]></journal-title>
<abbrev-journal-title><![CDATA[Cuadernos de Investigación UNED]]></abbrev-journal-title>
<issn>1659-4266</issn>
<publisher>
<publisher-name><![CDATA[Universidad Estatal a Distancia de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-42662019000300313</article-id>
<article-id pub-id-type="doi">10.22458/urj.v11i3.2609</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto de agregar agua sobre el punto crioscópico y componentes de la leche cruda de vacas Jersey y Holstein]]></article-title>
<article-title xml:lang="en"><![CDATA[Effect of water addition on freezing point and components of raw milk from Jersey and Holstein cows]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[WingChing-Jones]]></surname>
<given-names><![CDATA[Rodolfo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Mora Chaves]]></surname>
<given-names><![CDATA[Esteban]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Costa Rica  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Cooperativa Productores de Leche Dos Pinos R.L  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>12</month>
<year>2019</year>
</pub-date>
<volume>11</volume>
<numero>3</numero>
<fpage>313</fpage>
<lpage>319</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-42662019000300313&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-42662019000300313&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-42662019000300313&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Introducción: El punto crioscópico se usa para evaluar la calidad de la leche cruda entera y sus productos. Objetivo: Determinar el efecto de agregar agua sobre el punto crioscópico, composición bromatológica, contenido de urea, conteo de células somáticas y contenido de bacterias de la leche cruda. Métodos: Durante la primera etapa, tomamos 35 muestras de leche (80mL) de las localidades de Turrialba en Cartago y Zarcero, en Alajuela (abril y octubre del 2018). Agregamos agua (5, 10, 15, 20, 25 y 30% p/p) y una muestra sin adulterar como control (5 repeticiones de cada uno). Resultados: La adición de 5% de agua (p/p) fue suficiente para alterar todos los parámetros. En una segunda etapa, evaluamos concentraciones más bajas (1, 2, 3, 4 y 5% p/p). Conclusión: La adición de 1% p/p produce cambios significativos en tres parámetros: punto crioscópico, contenidos bromatológicos y conteo de células somáticas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract &#8220;Effect of water addition on freezing point and components of raw milk of Jersey and Holstein cows&#8221;. Introduction: The freezing point is used to assess the quality of raw whole milk and its byproducts. Objective: To determine the effect of water addition on freezing point, bromatological composition, urea content, somatic cell content and bacterial content in raw milk. Methods: During the first stage, we took 35 samples of milk (80mL) from the towns of Turrialba in Cartago, and Zarcero in Alajuela (April and October 2018). We added water (5, 10, 15, 20, 25, and 30% w/w) and kept an unadulterated sample as control (five repetitions each). Results: The addition of 5% water (w/w) was enough to alter all parameters. On a second stage, we tested lower concentrations (1, 2, 3, 4, and 5% w/w). Conclusion: The addition of 1% water (w/w) produced significant changes only on three parameters: freezing point, bromatological contents, and somatic cell count.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[Milk protein]]></kwd>
<kwd lng="en"><![CDATA[milk solids]]></kwd>
<kwd lng="en"><![CDATA[water adulterations]]></kwd>
<kwd lng="en"><![CDATA[milk urea nitrogen]]></kwd>
<kwd lng="en"><![CDATA[milk lactose]]></kwd>
<kwd lng="en"><![CDATA[milk fat]]></kwd>
<kwd lng="es"><![CDATA[Proteína en leche]]></kwd>
<kwd lng="es"><![CDATA[sólidos totales]]></kwd>
<kwd lng="es"><![CDATA[adulteración con agua]]></kwd>
<kwd lng="es"><![CDATA[urea en leche]]></kwd>
<kwd lng="es"><![CDATA[lactosa en leche]]></kwd>
<kwd lng="es"><![CDATA[grasa en leche]]></kwd>
</kwd-group>
</article-meta>
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