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EFFECT OF VARIOUS FACTORS ON THE COLD STORAGE OF RAW SHEEP'S AND COW'S MILK.

[In Greek. / En grec.]

Author(s) : KEHAGIAS C. H.

Type of article: Article

Summary

DELAYING TO COOL MILK AND LEAVING IT FOR 3 H AT TEMPERATURES FROM 285 TO 298 K (12 TO 25 DEG C), AS WELL AS THE DURATION OF STORAGE UP TO 2 DAYS AFFECTED SIGNIFICANTLY TOTAL BACTERIAL COUNT, PSYCHROTROPHIC COUNT, TYROSINE VALUE AND ACIDITY, WHILE PH, RAW MILK COAGULATION TIME AND PASTEURIZED MILK COAGULATION TIME WERE DECREASED. BY MIXING EQUAL VOLUMES OF MILK WITH LOW MICROBIAL COUNT WITH MILK WITH HIGH MICROBIAL COUNT, A MIXTURE WAS OBTAINED WHICH, AFTER 2 DAYS, HAD NEARLY AS HIGH A MICROBIAL COUNT AS THE MILK WITH THE HIGH ORIGINAL COUNT STORED UNDER THE SAME CONDITIONS.

Details

  • Original title: [In Greek. / En grec.]
  • Record ID : 1987-1868
  • Languages: Greek
  • Source: Nor. Landbruksforsking/Nor. Agric. Res. - vol. 6 - n. 1
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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