期刊
INTERNATIONAL DAIRY JOURNAL
卷 29, 期 1, 页码 36-41出版社
ELSEVIER SCI LTD
DOI: 10.1016/j.idairyj.2012.10.005
关键词
-
资金
- Emilia Romagna region
The aim of this study was to evaluate the effects of different storage conditions ( 12, 24, 36 and 48 h at 4-6 degrees C and 8-10 degrees C and 12 and 24 h at 13-15 degrees C) on chemical and physico-chemical characteristics, microbial growth and processing properties of raw bulk milk. Regardless of the temperature, cold storage of milk increased the content both of calcium and phosphorus in the resulting rennet-induced curd. Storage of milk at 4-6 or 8-10 degrees C resulted in a significant impairment of the rennet coagulation properties after 12 h of storage, particularly at 4-6 degrees C. A significant decrease in the creaming capacity of milk was observed in all storage conditions, particularly for milk stored at 13-15 degrees C. On the basis of these observations, storage on farms at a temperature of 8-10 degrees C, for a period not longer than 24 h, is recommended. (C) 2012 Elsevier Ltd. All rights reserved.
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