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KEEPING QUALITY AND FLAVOUR, AND MICROORGANISMS, PROTEASES AND LIPASES IN RAW COW AND GOAT MILK AT COLLECTION AND AFTER STORAGE.

Author(s) : HANKIN L., SHIELDS D.

Type of article: Article

Summary

RAW COW AND GOAT MILKS WERE EXAMINED AT COLLECTION AND AFTER STORAGE AT 277. 4 AND 280.2 K (4.4 AND 7.2 DEG C) FOR 7 D FOR KEEPING QUALITY, FLAVOUR, MICROORGANISMS, PROTEIN DEGRADATION ON STORAGE, AND PROTEASE AND LIPASE ACTIVITY. SOME MILKS WERE BOTTLED AT THE FARM, OTHERS WERE PLACED IN CONTAINERS. GOAT MILK RETAINED A SATISFACTORY FLAVOUR SIGNIFICANTLY LONGER THAN COW MILK. THERE WAS NO CORRELATION OF KEEPING QUALITY WITH ANY MICROBIAL COUNT MADE AT COLLECTION EXCEPT FOR NUMBER OF COLIFORM BACTERIA. SIGNIFICANT DIFFERENCES WERE FOUND IN ENZYME ACTIVITY AND PROTEIN DEGRADATION BETWEEN COW AND GOAT MILK.

Details

  • Original title: KEEPING QUALITY AND FLAVOUR, AND MICROORGANISMS, PROTEASES AND LIPASES IN RAW COW AND GOAT MILK AT COLLECTION AND AFTER STORAGE.
  • Record ID : 1984-1535
  • Languages: English
  • Source: Journal of Food Protection - vol. 46 - n. 10
  • Publication date: 1983/10
  • Document available for consultation in the library of the IIR headquarters only.

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