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FLASH COOLING OF MILK: A MEANS FOR OBTAINING AN EXCELLENT QUALITY OF MILK ON THE ARRIVAL AT THE DAIRY.

LE REFROIDISSEMENT INSTANTANE DU LAIT : UN MOYEN D'OBTENIR UNE EXCELLENTE QUALITE DU LAIT AU QUAI DE L'USINE.

Type of article: Periodical article

Summary

IN CONTINUATION TO A STUDY ABSTRACTED IN THE BULL. IIR, ABSTR. 82-2020, THE PRESENT PAPER REPORTS THE RESULTS OF MICROBIOLOGICAL ANALYSES (TOTAL FLORA, PSYCHROTROPHS, THERMORESISTANT MICROORGANISMS) AND BIOCHEMICAL ANALYSES (LIPOLYSIS INDEX, RATE OF AMMONIA AND DISSOLVED OXYGEN) OF FLASH-COOLED MILK. THESE FAVOURABLE RESULTS STRESS THEIR INTEREST FOR OBTAINING GOOD QUALITY MILK ON THE ARRIVAL AT THE DAIRY. HOWEVER, IT IS POINTED OUT THAT A FLASH COOLING EQUIPMENT CAN BE INSTALLED ONLY AT A QUALIFIED FARMER'S, OWNING 50 COWS AT LEAST. G.G.

Details

  • Original title: LE REFROIDISSEMENT INSTANTANE DU LAIT : UN MOYEN D'OBTENIR UNE EXCELLENTE QUALITE DU LAIT AU QUAI DE L'USINE.
  • Record ID : 1983-1867
  • Languages: French
  • Source: Tech. lait. - n. 971
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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