SharePERNICIOUS PSYCHROPHILES: THEIR EFFECT ON CHEESE YIELD AND COMPOSITION.
Author(s) : STOFER W., HICKS C. L.
Type of article: Article
Summary
THE PROBLEMS CAUSED BY PSYCHROPHILIC AND PSYCHROTROPHIC BACTERIA IN MILK ARE REVIEWED. INCREASES IN PSYCHROTROPHIC POPULATIONS DUE TO LONGER REFRIGERATED STORAGE LEAD TO DECREASES IN CHEESE YIELD, N AND FAT CONTENT, INCREASES IN CHEESE MOISTURE CONTENT, AND POOR CHEESE QUALITY ESPECIALLY AFTER PROLONGED STORAGE. ON-FARM PASTEURIZATION OF RAW MILK: 347 K (74 DEG C) FOR 10 S, AND ADDITION OF LACTIC CULTURES TO THE BULK TANK TO INHIBIT GROWTH OF PSYCHROTROPHS, ARE SUGGESTED. (DAIRY SCI. ABSTR., GB., 45, N.7, 1983/07, 525, 5055.
Details
- Original title: PERNICIOUS PSYCHROPHILES: THEIR EFFECT ON CHEESE YIELD AND COMPOSITION.
- Record ID : 1984-1544
- Languages: English
- Source: Cult. Dairy Prod. J. - vol. 18 - n. 2
- Publication date: 1983
- Document available for consultation in the library of the IIR headquarters only.
Links
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Indexing
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TEST MANUFACTURE OF GRANA CHEESE WITH THE MILK ...
- Author(s) : ZAPPAROLI G. A.
- Date : 1987
- Languages : Italian
- Source: Ind. Latte - vol. 12 - n. 3
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- Author(s) : HICKS C. L.
- Date : 1986/03
- Languages : English
- Source: Egypt. J. Dairy Sci. - vol. 69 - n. 3
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- Date : 1980
- Languages : English
- Source: Food Ind. S. Afr. - vol. 33 - n. 12
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- Author(s) : ZALAZAR C. A.
- Date : 1987
- Languages : Italian
- Source: Sci. Tec. latt.-casearia - vol. 38 - n. 5
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RIPENING AT LOW TEMPERATURE AND CHEESE QUALITY.
- Author(s) : SLANOVEC T.
- Date : 1981
- Languages : Serbo-croatian
- Source: Zb. Bioteh. Fak. Univerze Edvarda Kardelja Ljubl., Kmet. - 38; 153-167; 9 tabl.; 15 ref.
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