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EFFECT OF RAW MILK STORAGE ON CHANGES DURING STORAGE OF PASTEURIZED MILK.

Author(s) : YAN L.

Type of article: Article

Summary

GRADE A RAW MILK WAS STORED AT 277 AND 280 K (4 AND 7 DEG C) FOR UP TO 12 DAYS BEFORE BEING PASTEURIZED. THE PASTEURIZED MILK WAS STORED AT 277 K FOR UP TO 14 DAYS. HIGHEST AEROBIC COUNTS WERE OBTAINED AFTER STORAGE FOR 6 DAYS AT 280 K AND 8 DAYS AT 277 K. LARGEST INCREASES IN TYROSINE EQUIVALENT VALUES OCCURRED AFTER STORAGE FOR 6 TO 8 DAYS AT 280 K AND 8 DAYS AT 277 K. THESE INCREASES OCCURRED 2 TO 4 DAYS AFTER THE AEROBIC COUNTS EXCEEDED 100,000,000 CFU/MILLIL. REGARDLESS OF RAW MILK AEROBIC COUNT, PASTEURIZATION REDUCED THE POPULATION TO LESS THAN 1,000 CFU/MILLIL. INCREASES IN TYROSINE EQUIVALENT VALUES RANGED FROM 135 TO 477% AND WERE HIGHER FOR MILK PASTEURIZED FROM RAW MILK STORED 6 DAYS THAN FOR MILK STORED 12 DAYS. FLAVOUR DEFECTS WERE APPARENT WHEN THE TYROSINE EQUIVALENT VALUE EXCEEDED 150 MICROGRAMS/MILLIL.

Details

  • Original title: EFFECT OF RAW MILK STORAGE ON CHANGES DURING STORAGE OF PASTEURIZED MILK.
  • Record ID : 1984-1531
  • Languages: English
  • Source: Milchwissenschaft - vol. 38 - n. 11
  • Publication date: 1983/11
  • Document available for consultation in the library of the IIR headquarters only.

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