ShareEFFECT OF STORAGE TEMPERATURE ON MICROBIOLOGICAL CHANGES IN DIFFERENT TYPES OF BUTTER.
Author(s) : JENSEN H., DANMARK H., MOGENSEN G.
Type of article: Article
Summary
THE AIM OF THE INVESTIGATION WAS TO EVALUATE THE INFLUENCE OF SALT CONCENTRATION AND PH ON THE MICROBIOLOGICAL CHANGES IN BUTTER STORED AT DIFFERENT TEMPERATURES. FIVE DIFFERENT TYPES OF BUTTER WERE MADE FROM CREAM WHICH, PRIOR TO CHURNING, WAS CONTAMINATED WITH A SUSPENSION OF MICRO-ORGANISMS ISOLATED FROM CONTAMINATED BUTTER. THE BUTTERS WERE STORED AT TEMPERATURES FROM 261 TO 285 K (-12 TO + 12 DEG C). MICROBIOLOGICAL ANALYSIS WAS DONE SEVEN TIMES OVER A PERIOD OF SEVEN WEEKS. C.R.F.
Details
- Original title: EFFECT OF STORAGE TEMPERATURE ON MICROBIOLOGICAL CHANGES IN DIFFERENT TYPES OF BUTTER.
- Record ID : 1984-1080
- Languages: English
- Source: Milchwissenschaft - vol. 38 - n. 8
- Publication date: 1983/08
- Document available for consultation in the library of the IIR headquarters only.
Links
See the source
Indexing
- Themes: Milk and dairy products
- Keywords: Butter; Microbiology; Chilling; Freezing
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