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COOLING AND THERMIZATION AS A MEANS TO EXTEND THE KEEPING QUALITY OF RAW MILK.

Author(s) : STADHOUDERS J.

Type of article: Article

Summary

EXPERIMENTS INDICATED THAT THE MAIN FACTOR DETERMINING KEEPING QUALITY OF RAW MILK IS THE PROLONGATION, DUE TO COOLING, OF THE LAG PHASE OF PSYCHROTROPHIC BACTERIAL GROWTH. MILK FROM UP TO 6 MILKINGS HAD A KEEPING QUALITY OF ONLY 24 H AT 4 DEG C ON DELIVERY, EVEN IF IT HAD BEEN COOLED RAPIDLY AND MAINTAINED AT 4 DEG C. THIS STORAGE TIME PRIOR TO PASTEURIZATION OR STERILIZATION COULD BE INCREASED TO HIGHER THAN 3 DAYS AT 4-7 DEG C BY THERMIZATION OF THE MILK AT 64-68 DEG C FOR 10 S ON DELIVERY.

Details

  • Original title: COOLING AND THERMIZATION AS A MEANS TO EXTEND THE KEEPING QUALITY OF RAW MILK.
  • Record ID : 1984-0665
  • Languages: English
  • Source: Kieler milchwirtsch. Forschungsber. - vol. 34 - n. 1
  • Publication date: 1982

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