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EFFECT OF STORAGE OF RAW AND PASTEURIZED GOATS' MILK ON FLAVOUR ACCEPTABILITY, PSYCHROTROPHIC BACTERIAL COUNT, AND CONTENT OF ORGANIC ACIDS.

Author(s) : GUY E. J.

Type of article: Article

Summary

RAW GOATS' MILK PASTEURIZED AT 336 K (63 DEG C) FOR 30 MIN OR 345 K (72 DEG C) FOR 15 S WITHIN 1 DAY OF MILKING GIVES A BETTER TASTING PRODUCT BOTH INITIALLY AND DURING STORAGE AT 277.5 K (4.5 DEG C) FOR 6 WEEKS IF IT IS AGED FOR SEVERAL DAYS AT 277.5 K. PASTEURIZED MILKS PROCESSED FROM HIGH-COUNT RAW MILKS AGED 1 TO 2 WEEKS HAD LOWER ACCEPTABILITY RATINGS WHICH DECREASED FURTHER IN COLD STORAGE AND WERE INDEPENDENT OF BACTERIAL INCREASES IN THE LOG PHASE OF GROWTH. FOR ALL RAW AND PASTEURIZED MILKS, THREE PEAKS WERE CONSISTENTLY OBSERVED FROM A HIGH PERFORMANCE LIQUID CHROMATOGRAPHIC ANALYSIS DESIGNED TO MONITOR SOME ORGANIC ACIDS. TWO OF THE COMPONENTS DECREASED AND THE THIRD APPEARED AND INCREASED DURING STORAGE. THESE COMPOUNDS MAY BE ASSOCIATED WITH LOSS OF FLAVOUR QUALITY OF THE MILK.

Details

  • Original title: EFFECT OF STORAGE OF RAW AND PASTEURIZED GOATS' MILK ON FLAVOUR ACCEPTABILITY, PSYCHROTROPHIC BACTERIAL COUNT, AND CONTENT OF ORGANIC ACIDS.
  • Record ID : 1986-0278
  • Languages: English
  • Source: Journal of Food Protection - vol. 48 - n. 2
  • Publication date: 1985
  • Document available for consultation in the library of the IIR headquarters only.

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