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EFFECT OF TRANSPORTATION AND STORAGE CONDITIONS ON THE QUALITY OF MILK AND ITS PRODUCTS.

[In Arabic. / En arabe.]

Author(s) : KANHAL H. A. R. al-, MOHAIZEE I. S. al-

Summary

TEMPERATURE IS REGARDED AS ONE OF THE MOST IMPORTANT FACTORS THAT DETERMINE THE PRESERVABILITY OF MILK AND ITS PRODUCTS. UNLESS UNPROCESSED MILK IS RAPIDLY COOLED, ITS PROPERTIES WILL DETERIORATE AND MAY NOT BE GOOD FOR PASTEURIZATION. THEREFORE, A PARTICULAR CARE SHOULD BE TAKEN TO MAINTAIN THE MILK AT 277-278 K (4-5 DEG C). SEVERAL EXPERIMENTS HAVE INDICATED THAT THE PASTEURIZED MILK, PRODUCED CLEANLY, CAN BE PRESERVED FOR 2 WEEKS AT 277-278 K AND FOR 7DK PSYCHROTROPHIC BACTERIA IS REGARDED AS RESPONSIBLE FOR MOST SPOILAGE CASES OF THE COOLED PASTEURIZED MILK. LIGHT MAY LEAD TO THE OXIDATION OF MILK AND ITS PRODUCTS IF THEY WERE PACKED IN TRANSPARENT OR LIGHT-PERMEATED CONTAINERS. CONCERNING YOGT, WHERE ACIDITY PLAYS A SIGNIFICANT ROLE IN THE DETERMINATION OF ITS ACCEPTABILITY TO THE CONSUMER, THIS ACIDITY INCREASES WHEN THE YOGURT IS STORED AT RELATIVELY HIGH TEMPERATURES: 280-283 K (7-10 DEG C). BUT, WHEN IT IS STORED AT N TURN, IMPART AN UNACCEPTABLE FLAVOUR TO THE YOGURT.

Details

  • Original title: [In Arabic. / En arabe.]
  • Record ID : 1989-2349
  • Languages: Arabic
  • Publication date: 1989/02/26
  • Source: Source: Symp. Transp., Handl. Storing Food Prod. Kingdom, Riyadh
    vol. 2; 19 p.; 3 fig.; 3 tabl.; 15 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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