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THE INFLUENCE OF COOLING RAW SHEEP'S AND COW'S MILK ON THEIR PHYSICO-CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS.

Author(s) : KEHAGIAS C. H.

Type of article: Article

Summary

BULK COWS' AND EWES' RAW MILK SAMPLES WERE STORED AT 277-278 K (4-5 DEG C) IN ERLENMEYER FLASKS FOR UP TO 2 DAYS. TOTAL BACTERIAL COUNT, PSYCHROTROPHIC COUNT AND DEGREE OF PROTEOLYSIS WERE INCREASED FOR BOTH TYPES OF MILK DURING COLD STORAGE. COAGULATION TIME BY RENNET WAS DECREASED FOR BOTH TYPES OF MILK DURING STORAGE, BUT NOT SIGNIFICANTLY. BOTH TYPES OF MILK WERE STABLE TO BOILING, AND PH AND ACIDITY REMAINED PRACTICALLY THE SAME. (DAIRY SCI. ABSTR., GB., 45, 1983, 597.

Details

  • Original title: THE INFLUENCE OF COOLING RAW SHEEP'S AND COW'S MILK ON THEIR PHYSICO-CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS.
  • Record ID : 1984-0671
  • Languages: English
  • Source: Egypt. J. Dairy Sci. - vol. 10 - n. 1
  • Publication date: 1982
  • Document available for consultation in the library of the IIR headquarters only.

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