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MILK QUALITY PRESERVATION BY HEAT TREATMENT OR ACTIVATION OF THE LACTOPEROXIDASE SYSTEM IN COMBINATION WITH REFRIGERATED STORAGE.

Author(s) : ZAJAC M.

Type of article: Article

Summary

THREE METHODS OF MILK QUALITY PRESERVATION WERE TESTED: COOLING, HEATING + COOLING, AND ACTIVATION OF THE LACTOPEROXIDASE (LP) SYSTEM + COOLING. FOR EACH TYPE OF TREATMENT TWO SEPARATE EXPERIMENTS WERE MADE. FROM THE RESULTS OF THESE EXPERIMENTS IT MAY BE CONCLUDED THAT THE KEEPING QUALITY OF REFRIGERATED FARM MILK MAY BE EXTENDED EITHER BY HEATING THE MILK PRIOR TO COOLING OR BY ACTIVATION OF ITS LP SYSTEM. FOR PERIODS OF REFRIGERATED STORAGE AT LEAST UP TO FOUR DAYS, HEATING SEEMS TO BE THE METHOD OF CHOICE BECAUSE OF THE EFFICIENT INACTIVATION OF COLIFORMS.

Details

  • Original title: MILK QUALITY PRESERVATION BY HEAT TREATMENT OR ACTIVATION OF THE LACTOPEROXIDASE SYSTEM IN COMBINATION WITH REFRIGERATED STORAGE.
  • Record ID : 1984-1532
  • Languages: English
  • Source: Milchwissenschaft - vol. 38 - n. 11
  • Publication date: 1983/11
  • Document available for consultation in the library of the IIR headquarters only.

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