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Effects of long-term deep-freeze storage on the condition of fat in raw sheep's milk.

Author(s) : NEEDS E. C.

Type of article: Article

Summary

Effects of the storage of milk at -12, -20 and -27 deg C on the concentration in free fatty acids, the lipase lipoprotein activity and the quantity of lipids which can be extracted per solvent. During six-month's storage, the content in free fatty acids increases. The lipolysis rate is affected by the storage temperature.

Details

  • Original title: Effects of long-term deep-freeze storage on the condition of fat in raw sheep's milk.
  • Record ID : 1993-1464
  • Languages: English
  • Source: Asian J. Dairy Res. - vol. 59 - n. 1
  • Publication date: 1992

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