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Dairying: milk cooling, storage and pasteurization.

Author(s) : HARDING F.

Type of article: Periodical article

Summary

The importance of rapidly cooling milk from 37 to 4 deg C once it leaves the cow is emphasized and various types of milk cooling systems are discussed, together with some alternatives to cooling. Low milk storage temperatures are recommended and the effect of storage temperature on bacterial growth over a 24 hour period is given in a table. Pasteurization is discussed at length and some rules for good quality milk are given. G.R.S.

Details

  • Original title: Dairying: milk cooling, storage and pasteurization.
  • Record ID : 1994-3644
  • Languages: English
  • Source: World Agric. - 165-166; 1 tabl.
  • Publication date: 1993
  • Document available for consultation in the library of the IIR headquarters only.

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