The influence of cold storage of raw and thermized milk produced in Baghdad area on its chemical and microbiological quality
1985
Asmaro, I.L.Y.
Investigating the influence of cold storage at 2 and 6 deg C for up to seven days of raw and thermized milk. Thermization was at 63 deg C for 15 seconds before storage. It was found that thermization and storage temperature and period had various effects on the keeping quality of milk as assessed by the following parameters: titratable acidity, pH, acid degree value, non protein nitrogen and non casein nitrogen, calcium loss in whey, rennet clotting time, fatty acids content, bacteriological counts, gel electrophoretic patterns and organoleptic score, however, total solids, fat, protein and calcium contents of raw and thermized milk remained unchanged during the period of 7 days of storage at both temperatures
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