Investigation of the defects of milk fat. I. Analyses in the dairy farm in the course of processing
1991
Krasz, A. | Boka, E. | Zaplental, Z. (Pannon Agrartud. Egyet (Hungary). Elelmiszertechn. es Mikrobiol. Tansz.)
The characters of fresh milk indicating the defects of milkfat (free fatty acids, free fats, lipolysable fat content) showed a gradually growing tendency in transit from the milking to the collecting tank. The growth between the milk-cow and the collecting tank, and from there on to the storage tank, was significant and is probably the consequence of induced lipolysis. The free fat content of the fresh milk on arrival in the processing plant was substantially higher than the value measured in the collecting tank, and increased even further during pretreatment in the processing plant. No significant change was observed in the free fatty acid and the lipolysable fat content before pasteurization. In the pasteurized milk, the lipolysable fat content gave a significantly higher value than did the fresh milk. The average free fatty acid content in pasteurized milk amounted to 0.69 mmol/kg. To reduce the danger of microbiological lipolysis, it is particularly important to minimize contamination by lipase enzyme containing psychotropic bacteria.
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