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THE QUALITY OF SKIM MILK POWDER PRODUCED FROM RAW MILK STORED AT 275 K.

Author(s) : GRIFFITHS M. W.

Type of article: Article

Summary

BACTERIOLOGICAL ANALYSIS OF RAW MILK STORED IN A TANK, ON A FARM, OR IN SILO AT A DAIRY, AT 275 K (2 DEG C) FOR 24 AND 72 HOURS ; THE SUBSEQUENT SKIM-MILK POWDER IS ALSO ANALYSED. THE SKIM-MILK POWDER IS OF GOOD BACTERIOLOGICAL QUALITY AND CONFORMS TO THE RECOMMENDATIONS OF THE AMERICAN DRY MILK INSTITUTE ON WATER CONTENT, TITRATABLE ACIDITY AND SOLUBILITY. STORAGE AT 275 K DOES NOT AFFECT THE THERMOSTABILITY OF THE RECONSTITUTED SKIMMED MILK. (Bibliogr. int. CDIUPA-CNRS, FR., 88-210-241932.

Details

  • Original title: THE QUALITY OF SKIM MILK POWDER PRODUCED FROM RAW MILK STORED AT 275 K.
  • Record ID : 1989-1922
  • Languages: English
  • Source: Food Microbiol. - vol. 5 - n. 2
  • Publication date: 1988

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