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RELATIONSHIP OF PROTEASE ACTIVITY TO SHELF LIFE OF SKIM AND WHOLE MILK.

Author(s) : JANZEN J. J., BISHOP J. R., BODINE A. B.

Type of article: Article

Summary

SAMPLES OF SKIM AND WHOLE MILK WERE STORED AT 277.5 K (4.5 DEG C) FOR 4, 8, 10, 12, 14, AND 16 DAYS ; 280 K (7 DEG C) FOR 4, 6, 8, 10, AND 12 DAYS AND 283 K (10 DEG C) FOR 1, 2, 3, 4, 5, AND 6 DAYS AND WERE TESTED FOR COLIFORM COUNT, PSYCHROTROPHIC COUNT, FLAVOUR SCORE, AND RELATIVE PROTEASE ACTIVITY. THE SHELF LIFE OF SKIM MILK WAS SIGNIFICANTLY LESS THAN THAT OF WHOLE MILK WHEN THEY WERE STORED AT 277.5 AND 280 K, BUT NOT AT 283 K. BACTERIA COUNTS WERE NOT SIGNIFICANTLY DIFFERENT ; THUS, THEY WERE OF NO PREDICTIVE VALUE AS ANTICIPATED CHANGES IN FLAVOUR SCORE.

Details

  • Original title: RELATIONSHIP OF PROTEASE ACTIVITY TO SHELF LIFE OF SKIM AND WHOLE MILK.
  • Record ID : 1983-1869
  • Languages: English
  • Publication date: 1982/12
  • Source: Source: J. Dairy Sci.
    vol. 65; n. 12; 2237-2240; 5 fig.; 3 tabl.; 9 ref.
  • Document available for consultation in the library of the IIR headquarters only.

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