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AGE OF ULTRAFILTERED FRESH FARM MILK AND EFFECT ON QUALITY.

Author(s) : KOSIKOWSKI F. V., MISTRY V. V., MASTERS A. R.

Type of article: Article

Summary

NONULTRAFILTERED FRESH WHOLE RAW AND HEATED MILKS AND THEIR RETENTATES CONCENTRATED BY ULTRAFILTRATION TO 2.07:1 VOLUME CONCENTRATION RATIO WERE STORED AT 277.5 AND 253 K (4.5 AND -20 DEG C) AND PERIODICALLY SCORED FOR FLAVOUR QUALITY. NONULTRAFILTERED WHOLE RAW MILKS WERE UNCLEAN, FERMENTED, AND RANCID AFTER 4 TO 5 D. NONULTRAFILTERED HEATED MILKS OVER A 7 TO 8-D PERIOD DEVELOPED STRONG OXIDIZED FLAVOURS. RETENTATES SHOWED LITTLE OR NO FLAVOUR DETERIORATION AFTER 7 TO 8 D AT 277.5 K. MILKS AND RETENTATES FROZEN AT 253 K FOR 2 MONTHS SHOWED GREATER DETERIORATION THAN SPLIT SAMPLES HELD AT 277.5 K, BUT WHOLE MILK ULTRAFILTERED RETENTATES DISPLAYED GOOD TO VERY GOOD FLAVOUR.

Details

  • Original title: AGE OF ULTRAFILTERED FRESH FARM MILK AND EFFECT ON QUALITY.
  • Record ID : 1988-1950
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 69 - n. 11
  • Publication date: 1986/11
  • Document available for consultation in the library of the IIR headquarters only.

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