EFFECT OF COOLING ON THE FARM ON THE SUBSEQUENT CHANGES OF MILK AND THE QUALITY OF MANUFACTURED PRODUCTS.

INFLUENCE DE LA REFRIGERATION A LA FERME SUR LA TRANSFORMATION ULTERIEURE DU LAIT ET LA QUALITE DES PRODUITS FABRIQUES.

Type of article: Article

Summary

MILK COOLING TO 277-279 K (4-6 C) OVER MORE THAN 48 HRS ON THE FARM, THEN IN THE FACTORY MAY CAUSE PHYSICO-CHEMICAL, BIOCHEMICAL AND MICROBIOLOGICAL (LIPOLYTIC AND PROTEOLYTIC PSYCHROTROPHIC BACTERIA), GENERALLY IRREVERSIBLE, DAMAGES WHICH RESULT IN DIFFICULT PROCESSING, LOW YIELD AND ORGANOLEPTIC DEFECTS IN MANUFACTURED PRODUCTS (CHEESE). THESE OBSERVATIONS LEAD TO NOT STORING MILK IN TANKS ON THE FARM AT 277 K (4 C) FOR MORE THAN 48 HRS AND IMPROVING THE PROCESSING CONDITIONS OF COOLED MILK FROM COLLECTING IN TANKS. IN ORDER TO STOP THE UNFAVOURABLE GROWTH OF PSYCHROTROPHIC BACTERIA, PASTEURISATION AT 338 K (65 C), A METHOD RATHER GENERALLY APPLIED IN THE NETHERLANDS, COULD BE A PROCESS UTILISABLE IMMEDIATELY AFTER MILKING. G.G.

Details

Original title: INFLUENCE DE LA REFRIGERATION A LA FERME SUR LA TRANSFORMATION ULTERIEURE DU LAIT ET LA QUALITE DES PRODUITS FABRIQUES.
Record ID : 1981-0178
Languages: French
Source: Génie rural - n. 5
Publication date: 1980/05
Document available for consultation in the library of the IIR headquarters only.

Links

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Indexing

Themes: Food engineering;
Milk and dairy products
Keywords: Milk; Microbiology; Milk cooler; Chilling; Psychrotroph; Physical property; Chemical property; Farm