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THE EFFECT OF EXTENDED LOW-TEMPERATURE STORAGE OF RAW MILK ON THE QUALITY OF PASTEURIZED AND UHT MILK.

Author(s) : GRIFFITHS M. W.

Type of article: Article

Summary

A COMPARISON OF THE SHELF LIFE OF PASTEURIZED AND UHT MILK OBTAINED FROM RAW MILK STORED AT 275 AND 279 K (2 AND 6 DEG C) IS GIVEN. GOOD QUALITY PASTEURIZED MILK CAN BE OBTAINED FROM RAW MILK STORED AT 275 K FOR A MAXIMUM OF 5 DAYS, BUT ONLY FOR 2 DAYS AT 279 K. DETERIORATION IS SEEN MORE OFTEN WITH RAW MILK STORED AT 279 K AND COULD BE DUE TO THE PRESENCE OF THERMOSTABLE BACTERIAL PROTEASE IN CONJUNCTION WITH A HIGH NUMBER OF MICROORGANISMS IN THE MILK. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-241931.

Details

  • Original title: THE EFFECT OF EXTENDED LOW-TEMPERATURE STORAGE OF RAW MILK ON THE QUALITY OF PASTEURIZED AND UHT MILK.
  • Record ID : 1989-1919
  • Languages: English
  • Source: Food Microbiol. - vol. 5 - n. 2
  • Publication date: 1988

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