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The effect of storage on the quality of raw milk subjected to vibration.

Author(s) : CZERNIEWICZ M., KIELCZEWSKA K., BRANDT W.

Type of article: Article

Summary

This study demonstrated that vibration (with a constant frequency, i.e. 30 Hz, acceleration of 1 g, exposure time of 60 min and variable container filling, i.e. 50, 80 and 100%) affected an increase in milk acidity and produced unfavourable changes in its components. The dynamics of these changes were inversely proportional to the degree of milk container filling. The storage stability of the raw material was limited, to a statistically significant extent, by the temperature of incubation and the degree of milk container filling during vibration. The properties examined were observed to change with higher dynamics during storage of the raw material at a temp. of 8oC, and the greatest changes in both components and properties of milk were in the samples subjected to vibration with 50% filling of the container.

Details

  • Original title: The effect of storage on the quality of raw milk subjected to vibration.
  • Record ID : 2008-1684
  • Languages: English
  • Source: Pol. J. nat. Sci. - vol. 23 - n. 1
  • Publication date: 2008

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