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EFFECT OF STORAGE CONDITIONS OF GRADE "A" RAW MILK ON PROTEOLYSIS AND CHEESE YIELD.

Author(s) : YAN L.

Type of article: Article

Summary

CHEESE YIELD WAS NOT AFFECTED WHEN GRADE A RAW MILK WAS STORED AT 277 OR 280 K (4 OR 7 DEG C) UP TO 6 AND 4 DAYS, RESPECTIVELY. A RAPID DECREASE IN YIELD WHICH WAS OBSERVED WHEN BACTERIAL COUNTS WERE GREATER THAN 100,000,000 CFU/MILLIL WAS RELATED TO INCREASES IN PROTEOLYSIS OF THE RAW MILK AND TO INCREASES IN TCA (TRICHLORACETIC ACID)-SOLUBLE NITROGEN IN WHEY. PH AND PROTEOLYSIS INFLUENCED MOISTURE CONTENT OF CHEESE. RENNETING TIME INCREASED WITH INCREASED STORAGE TIME OF RAW MILK. MAJORITY OF YIELD LOSS OCCURRED WHEN MILK WAS HELD MORE THAN 6 DAYS AT 277 K OR 4 DAYS AT 280 K. LOSS WAS GREATER FOR MILK STORED AT 277 K FOR 8 DAYS THAN IF STORED AT 280 K FOR 6 DAYS.

Details

  • Original title: EFFECT OF STORAGE CONDITIONS OF GRADE "A" RAW MILK ON PROTEOLYSIS AND CHEESE YIELD.
  • Record ID : 1984-1534
  • Languages: English
  • Source: Milchwissenschaft - vol. 38 - n. 12
  • Publication date: 1983/12
  • Document available for consultation in the library of the IIR headquarters only.

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