Effect of raw milk quality on lipolysis 2-In pasteurized cream
1994
Abbas, k.s. | Salih, M.A. (Baghdad Univ. Coll. of Agric. Food Science Dept. (Iraq))
This study was mainly focused on the effects of raw milk and raw cream quality on FFA development and contribution of psychrotrophic bacteria in pasteurized cream produced by the state Enterprise of Dairy products (SEDP). Total bacteria count, psychrotrophic bacteria count and FFA concentration were significantly (p0.01) different among batches of raw cream. Various batches of pasteurized cream differed significantly (p0.01) in FFA content. Lipolysis in most samples of raw and pasteurized cream from (SEDP) was quite high and near the limits that could cause pronounced rancidity. Under pilot plant conditions, the development of FFA during storage was the lowest in pasteurized cream which was processed from raw milk produced under hygienic conditions. Similar trends were observed when cream processed from raw milk was pasteurized and stored for 48hr.at (6 hundred Centigrate) immediately after milking
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