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EFFECT OF MILK QUALITY AND LOW TEMPERATURE STORAGE ON CHEESE YIELD. A SUMMATION.

Author(s) : HICKS C. L.

Type of article: Article

Summary

RAW MILK WAS STORED AT 278, 280.5 AND 283 K (5, 7.5 AND 10 DEG C) ; GRADE A MILK WAS STORED FOR 6 TO 12 D AND MANUFACTURING GRADE MILK FOR UP TO 6 D. INCREASE IN TOTAL BACTERIAL COUNT RANGED FROM ONE LOG CYCLE FOR HIGH COUNT MANUFACTURING GRADE MILK TO MORE THAN THREE LOG CYCLES FOR LOW COUNT GRADE A MILK. SIMILAR CHANGES WERE OBSERVED FOR PROTEOLYTIC AND PSYCHROTROPHIC POPULATIONS. AS STATIONARY POPULATIONS WERE APPROACHED, ESSENTIALLY ORGANISMS WERE PSYCHROTROPHIC, AND MOST WERE PROTEOLYTIC AND LIPOLYTIC. CHEESE YIELD WAS AFFECTED BY INITIAL PSYCHROTROPHIC POPULATIONS AND LENGTH OF TIME RAW MILK WAS STORED. CHEESE QUALITY DECREASED AS PSYCHROTROPHIC POPULATIONS INCREASED. STORED MILK CHEESE HAD A WEAK BODY WITH BITTER FLAVOURS TYPICAL OF THAT PRODUCED BY HEAT-STABLE PROTEOLYTIC ENZYMES.

Details

  • Original title: EFFECT OF MILK QUALITY AND LOW TEMPERATURE STORAGE ON CHEESE YIELD. A SUMMATION.
  • Record ID : 1986-2381
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 69 - n. 3
  • Publication date: 1986/03
  • Document available for consultation in the library of the IIR headquarters only.

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