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EFFECTS OF STORING MILK AT 276 AND 280 K (3 AND 7 DEG C) ON THE QUALITY AND YIELD OF CHEDDAR CHEESE.

Author(s) : WEATHERUP W.

Type of article: Article

Summary

IT HAS BEEN SUSPECTED THAT THE TEMPERATURE OF REFRIGERATED BULK MILK PRIOR TO PROCESSING HAS AN ADVERSE EFFECT ON THE YIELD AND QUALITY OF CHEDDAR CHEESE DUE TO PHYSICO-CHEMICAL CHANGES IN THE STATE OF VARIOUS MILK COMPONENTS. TRIALS WERE CARRIED OUT AT 276 AND 280 K (3 AND 7 DEG C) FOR 5 DAYS AND IT WAS CONCLUDED THAT STORAGE FOR MORE THAN 3 DAYS AT EITHER TEMPERATURE REDUCED THE YIELD OF CHEDDAR CHEESE. QUALITY WAS IMPAIRED BY STORAGE AT 280 K FOR 3 DAYS OR 276 K FOR 5 DAYS, BUT THERE WAS A DISTINCT COMMERCIAL IMPROVEMENT AT 276 K FOR 3 DAYS. IT WAS CONCLUDED THAT POOR QUALITY WAS DUE TO THE ACTION OF LIPOLYTIC ENZYMES PRODUCED BY PSYCHROTROPHIC BACTERIA.G.R.S.

Details

  • Original title: EFFECTS OF STORING MILK AT 276 AND 280 K (3 AND 7 DEG C) ON THE QUALITY AND YIELD OF CHEDDAR CHEESE.
  • Record ID : 1989-1037
  • Languages: English
  • Source: Dairy Ind. int. - vol. 53 - n. 2
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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