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EFFECT OF THE COLD STORAGE TIME OF RAW MILK ON THE KEEPING QUALITY OF UHT MILK.

INFLUENCE DE LA DUREE DE CONSERVATION SOUS REFRIGERATION DU LAIT CRU SUR LA CONSERVABILITE DU LAIT UHT.

Author(s) : MOTTAR J.

Type of article: Article

Summary

THE AUTHOR STUDIED THE EFFECT OF THE COLD STORAGE TIME OF RAW MILK ON THE SHELF LIFE OF UHT MILK. THIS EFFECT MAY BE REDUCED MAINLY TO THE EFFECT OF THERMORESISTANT PROTEOLYTIC ENZYMES. THE RESULTS SUGGEST THAT WHEN PRODUCING UHT MILK FROM RAW MILK OF GOOD BACTERIOLOGICAL QUALITY, IE WITH LESS THAN ABOUT 10,000 BACTERIA/CM3 ON MILKING, THIS RAW MILK CAN BE STORED UNDER REFRIGERATION FOR 72 HRS MAXIMUM. THIS STORAGE TIME IS REDUCED TO 48 HRS IF MILK CONTAINS MORE THAN 100,000 BACTERIA/CM3.

Details

  • Original title: INFLUENCE DE LA DUREE DE CONSERVATION SOUS REFRIGERATION DU LAIT CRU SUR LA CONSERVABILITE DU LAIT UHT.
  • Record ID : 1985-0213
  • Languages: French
  • Source: Hygiène de la Viande et du Lait - vol. 64 - n. 635-637
  • Publication date: 1984/01
  • Document available for consultation in the library of the IIR headquarters only.

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