Refinar búsqueda
Resultados 1-2 de 2
The effect of some ingredients on stability of butter during the storage time
2005
Vitola, I.(Latvia Univ. of Agriculture, Jelgava (Latvia))E-mail:vineta.vitola@laima.lv
The effect of some ingredients on stability of butter during its storage time has been investigated in order to better evaluate the functionality of confectionery. The research established that butter does not contain enough free fatty acids, derived as a result of hydrolysis, to decrease the number of mould and group of Enterobacteriaceae, but they hinder the growth of yeast and aerobic mesophilic and facultative anaerobic microorganisms. The quality of the products can be provided and propagation of microorganisms can be hindered by the comounds that are not traditional preservatives, such as vanilin and glucose syrop. A 10% glucose syrup additive worked as the facilitator of the development of microorganisms because it increased growth of aerobic mesophilic and facultative anaerobic microorganisms, 50% of glucose syrup additive worked as the procrastinator of the development of microorganisms.
Mostrar más [+] Menos [-]The effect of milking equipment on raw milk quality. Laboratory experiment
2002
Luik, M. | Leola, A. | Henno, M. (Estonian Agricultural Univ., Tartu (Estonia))
Activation of lypolysis during milking normally results from faulty design and instalation, and inadequate maintenance of milking equipment, and is associated with excessive air intake into the system, causing turbulence. Majority of pipeline milking systems used in Estonian dairy farms have been instaled in 70s and 80s. Their mounting does not meet the requirements of ISO 6690 and 5707. In recent years, besides installing of new milking equipment, the reconstruction of old ones has been started. There is little information on the effect of that kind of reconstruction on raw milk quality. In this study, the effect of three factors on induced lipolysis were investigated on original laboratory experimental equipment. The parameters of studied factors - the time of agitation the intensiveness of agitation and the rate of aeration - were changed independently. A preliminary study showed these three factors. Aeration rate was mainly responsible for the increased FFA content of raw milk.
Mostrar más [+] Menos [-]