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CHEMICAL AND PHYSICAL CHANGES DURING LOW TEMPERATURE STORAGE OF MILK.

[In German. / En allemand.]

Author(s) : SCHMUTZ M., PUHAN Z.

Type of article: Article

Summary

RESULTS FOR STORED MILKS IN THE 4-30 DEG C RANGE INCLUDING THOSE CONCERNING PH, MILK SALTS, MILK PROTEINS AND CASEIN MICELLES, RENNETING AND SYNERESIS, N CONTENT OF WHEY, AND SERUM AND PERMEATE FRACTIONS, ARE TABULATED. STORAGE OF CHEESE MILK FOR 72 H AT 277 K RESULTED IN PH INCREASE BY 0.2 UNITS ON AVERAGE AND INCREASED DISSOCIATION OF CALCIUM SALTS. COAGULATION TIME OF STORED MILK INCREASED BY 30%, MAINLY DUE TO RETARDATION OF THE ENZYMIC PHASE. MILK DEEP-COOLED WITH MAINTENANCE OF INITIAL PH WAS AS SUITABLE FOR CHEESEMAKING AS FRESH MILK. PH INCREASE DURING STORAGE, AND INCREASE IN PROPORTION OF BOUND PHOSPHATE IN MICELLES TOGETHER WITH INCREASE IN THEIR NEGATIVE CHARGE ARE CONSIDERED THE FACTORS RESPONSIBLE FOR CHANGE IN PROCESSING QUALITY OF DEEP-COOLED MILK.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1983-0191
  • Languages: German
  • Source: Dtsch. Molk.-Ztg. - vol. 102 - n. 17
  • Publication date: 1981

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