Stručni rad
The effect of cooling procedure on the characteristics and quality of raw milk
Slavko Kirin
; "Sirela", V. Sredice 11, 43000 Bjelovar
Sažetak
Prompt cooling of the milk after milking is vital to preserve milk
characteristics untill manufacture. The way and the speed of the cooling as well as cooling time and temperature have an important influence on physicochemical characteristics and psychrophilic and psychrotrophic microflora development in milk. Intensity of these changes are especially evident in milk kept at low temperatures more than 48 hours, which make this milk unusable for further processing. The minerals balance is disturbed and the casein micelles properties are changed thus having an influence on technological process, characteristics and the yield of product. Psychrotrophic microflora present in milk is mostly derived from the milk producing environment and poor hygienic conditions including water quality. Dominating psychrotrophic microflora, in low temperature cooled milk, are Pseudomonas bacteria. Pasteurisation destroys these bacteria but not theirs thermoduric proteolytic and lipolytic enzymes, degrading milk proteins and fats thus contributing to off-flavours and other defects of milk products. Although cooling procedure certainly improves the microbiological quality of raw milk, good hygienic practice is of vital importance in milk production, transportation and storage.
Ključne riječi
low temperature cooled raw milk; physico-chemical changes; psychrotrophic bacteria; Pseudomonas bacteria; milk products defects
Hrčak ID:
1895
URI
Datum izdavanja:
18.4.2001.
Posjeta: 3.106 *