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INFLUENCE OF COLD STORAGE ON MILK: CHEMICAL ASPECTS.

Author(s) : PUHAN Z.

Type of article: Article

Summary

CHANGES IN LIPIDS VARY WITH THE TYPE OF MILK PRODUCT. FAT GLOBULES LOSE PART OF THE MEMBRANE, ESPECIALLY WHEN THERE IS AIR IN THE MILK, AND FREE FATTY ACID LEVELS INCREASE. NEVERTHELESS, THE BULK OF THE TOTAL TRIGLYCERIDES REMAIN AVAILABLE FOR LIPOLYSIS. ON COLD STORAGE, CASEINS HAVE AN INCREASED CLOTTING TIME AND FORM A WEAKER CURD WITH INCREASED SYNERESIS. WHEY NITROGEN LEVELS APPEAR TO INCREASE, BUT THIS IS DUE TO A HIGH PROPORTION OF CHEESE FINES IN THE WHEY. CHANGES IN RENNETABILITY CAN BE REVERSED BY HEATING, BY ADDITION OF CALCIUM CHLORIDE OR BY PRERIPENING OF THE MILK WITH STARTERS. PROCESSING OF RAW COLD-STORED MILK CAN RESULT IN POORER SENSORY QUALITY OF THE CHEESE. (DAIRY SCI. ABSTR., GB., 52, N 5, 1990/05, 3675.

Details

  • Original title: INFLUENCE OF COLD STORAGE ON MILK: CHEMICAL ASPECTS.
  • Record ID : 1990-2447
  • Languages: English
  • Source: Tejipar - vol. 39 - n. 1
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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