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Effects of low temperature storage of milk on the quality and yield of cheese.

Author(s) : WEATHERUP W., MULLAN W. M. A.

Summary

Milk stored at 3 and 7 deg C was used to manufacture cheese, and the quality and yield of cheeses were assessed. Storage of milk at both temperatures resulted in reduced yields. There was a significant correlation between cheese quality and the psychrotrophic count and total viable count of the raw milks. Evidence indicated that the reduction in quality was largely due to the action of extracellular lipolytic enzymes produced by psychrotrophic bacteria.

Details

  • Original title: Effects of low temperature storage of milk on the quality and yield of cheese.
  • Record ID : 1995-0338
  • Languages: English
  • Publication date: 1993/04
  • Source: Source: FIL-IDF, Proc. Semin., Cork, IE
    85-94; 8 fig.; 3 tabl.; 7 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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