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EFFECT OF PASTEURIZATION AND STORAGE CONDITIONS ON THE MICROBIOLOGICAL, CHEMICAL AND PHYSICAL QUALITY OF ASEPTICALLY PACKAGED MILK.

Author(s) : CROMIE S. J., SCHMIDT D., DOMMETT T. W.

Type of article: Article

Summary

THE STORAGETEMPERATURE AFTER PASTEURIZATION HAS A CONSIDERABLE EFFECT ON BACTERIAL GROWTH WHICH IS MORE RAPID AT 280 K (7 DEG C) THAN AT 276 K (3 DEG C). THE EFFECTS OF PASTEURIZATION ON THE MICROFLORA ARE OBVIOUS ONLY IF THE MILK IS THEN STORED AT276 K. MORE RAPID GROWTH OF PSYCHROTROPHS, OF ANAEROBES AND TOTAL FLORA IS OBSERVED IN MILK HEATED TO 353 K (80 DEG C) OR MORE. THE LEVEL OF FATTY ACIDS IS HOWEWER HIGHER WHEN PASTEURIZATION HAS BEEN CARRIED OUT AT 353 K. (Bibliogr. int. CDIUPA-CNRS, FR., 89-210-249124.

Details

  • Original title: EFFECT OF PASTEURIZATION AND STORAGE CONDITIONS ON THE MICROBIOLOGICAL, CHEMICAL AND PHYSICAL QUALITY OF ASEPTICALLY PACKAGED MILK.
  • Record ID : 1990-0692
  • Languages: English
  • Source: Aust. J. Dairy Technol. - vol. 44 - n. 1
  • Publication date: 1989

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