The effect of primary treatment on lipolytic changes in raw milk | Uticaj primarne obrade na lipolitičke promene u sirovom mleku
2011
Ostojić, M.S., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Popović-Vranješ, A.M., Poljoprivredni fakultet, Novi Sad (Serbia) | Jež, G.M., Poljoprivredni fakultet, Beograd - Zemun (Serbia) | Relić, R.R., Poljoprivredni fakultet, Beograd - Zemun (Serbia)
Milk, as one of the basic food in the human diet has to be produced according to the highest standards in order to preserve all its properties. In this context, hygiene of milk production and its processing after milking are of the great importance. The effecttiveness of hygienic procedures has a positive influence on the bacteriological safety of milk, making it possible to avoid adverse effects of milk sensory characteristics. In this paper the results of the impact of applied processing technological operations to the quality of milk are presented. On different size farms, the changes of the chemical composition and physical properties of milk during cooling were investigated. Bacteriological milk accuracy is investigated by total microorganisms' number determination, with special reference to psychrophilic and lipolytic microorganisms.
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