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LIPOLYTIC BREAKDOWN OF MILK FAT.

LA DEGRADATION LIPOLYTIQUE DE LA MATIERE GRASSE LAITIERE.

Author(s) : KUZDZAL-SAVOIE S.

Type of article: Periodical article

Summary

FROM THE LITERATURE THE AUTHOR DRAWS THE FOLLOWING DATA: DEVELOPMENT OF MILK COLLECTION CONDITIONS, LIPOLYSIS IN BUTTER (GENERAL ASPECT), SEASONAL VARIATIONS OF LIPOLYSIS, LIPOLYSIS IN COOLED MILK AND DAIRY PRODUCTS, IMPORTANCE OF NUTRITIONAL FACTORS (FEEDING OF MILK COWS), MILK AT THE END OF LACTATION, FACTORS RELATING TO MILK COLLECTION, TEMPERATURE PROBLEMS, PROBLEM OF PSYCHROTROPHIC MICROORGANISMS. THE UNFAVOURABLE CONSEQUENCES OF THE GROWTH OF THESE IN MILK ARE SURE, IRREVERSIBLE AND UNCONTROLLABLE, HENCE THE ABSOLUTE REQUIREMENT OF REDUCING IT OR PREVENTING IT IN ORDER TO WARRANT THE QUALITY OF COLD-STORED CREAM AND BUTTER. G.G.

Details

  • Original title: LA DEGRADATION LIPOLYTIQUE DE LA MATIERE GRASSE LAITIERE.
  • Record ID : 1983-0192
  • Languages: French
  • Source: Tech. lait. - n. 966
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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