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VARIATION IN CURD FIRMNESS OF COLD-STORED RAW MILK FROM INDIVIDUAL COWS.

Author(s) : NSOFOR L. M.

Type of article: Article

Summary

A DECREASE IN CURD FIRMNESS OCCURRED AMONG CHYMOSIN-COAGULATED MILK SAMPLES WITH AND WITHOUT ADDED 0.02% CALCIUM CHLORIDE ON COLD STORAGE: 277 K (4 DEG C) FOR 24/48 HOURS. RAW MILK SAMPLES WERE COAGULATED WITH CHYMOSIN AT 310 K (37 DEGC). SAMPLES WITH POOR COAGULATION CHARACTERISTICS AFTER STORAGE SHOWED AN AVERAGE DECREASE OF 27.7% IN CURD FIRMNESS AS COMPARED TO 6.1% DECREASE AMONG GOOD COAGULATING SAMPLES.

Details

  • Original title: VARIATION IN CURD FIRMNESS OF COLD-STORED RAW MILK FROM INDIVIDUAL COWS.
  • Record ID : 1990-1510
  • Languages: English
  • Source: Int. J. Food Sci. Technol. - vol. 26 - n. 3
  • Publication date: 1989
  • Document available for consultation in the library of the IIR headquarters only.

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