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EFFECT OF CHILLING ON THE CONTENT OF FREE FATTY ACIDS IN MILK.

[In German. / En allemand.]

Author(s) : RENNER E., SHAHIN Y.

Summary

IN MILK COOLED TO 4 deg C IMMEDIATELY AFTER MILKING AND STORED AT 4 deg C FOR 10 DAYS, FREE FATTY ACID CONTENT INCREASED SIGNIFICANTLY AFTER 1 DAY WITHOUT APPRECIABLE FURTHER CHANGES. GLC DETERMINATION OF INDIVIDUAL FATTY ACIDS SHOWED SIGNIFICANT INCREASES AFTER 1-2 DAYS, VALUES AFTER 10 DAYS FOR MAIN C8-C18:1 ACIDS BEING MOSTLY 3-4-FOLD HIGHER THAN INITIAL VALUES.

Details

  • Original title: [In German. / En allemand.]
  • Record ID : 1984-0205
  • Languages: German
  • Publication date: 1982
  • Source: Source: Proc. int. Dairy Congr., Moscow
    vol. 1; book 1; Mir Publ.; 263-264; 1 ref.

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