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ENHANCING THE KEEPING QUALITY OF RAW MILK COOLED IN LOW-DENSITY POLYETHYLENE PACKETS.

Author(s) : BHARDWAJ P. K., SRIVASTAVA D. N., BENIWAL B. S.

Type of article: Article

Summary

RAW MILK WAS PACKAGED IN HEAT-SEALED 0.5-LITRE FOOD-GRADE LOW-DENSITY POLYETHYLENE PACKETS AND COOLED IN ICE-COLD WATER TO 278 OR 288 K (5 OR 15 DEG C), THEN STORED IN AN INSULATED CONTAINER (IC) OR COVERED PLASTIC BUCKET (PB), WITH OR WITHOUT ADDITION OF ICE AFTER 1 AND 8 HOURS. STANDARD PLATE COUNT INCREASED SIGNIFICANTLY WITHIN 4 HOURS IN MILK COOLED TO EITHER TEMPERATURE AND STORED IN PB WITHOUT ADDITION OF ICE, AND WITHIN 8 HOURS IN ALL SAMPLES EXCEPT THOSE STORED IN IC WITH ADDTION OF ICE. SAMPLES STORED IN EITHER IC OR PB WITHOUT ADDITION OF ICE WERE REJECTED AFTER 16 HOURS. SAMPLES STORED IN IC WITH ADDITION OF ICE HAD A KEEPING QUALITY LONGER THAN 16 HOURS. (DAIRY SCI. ABSTR., GB., 51, N 11, 1989/11, 4790.

Details

  • Original title: ENHANCING THE KEEPING QUALITY OF RAW MILK COOLED IN LOW-DENSITY POLYETHYLENE PACKETS.
  • Record ID : 1990-1130
  • Languages: English
  • Source: Asian J. Dairy Res. - vol. 7 - n. 2
  • Publication date: 1988
  • Document available for consultation in the library of the IIR headquarters only.

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