Influence of raw milk quality on short-sterilized milk quality and its organoleptic characteristics
1986
Niketic, G. (Poljoprivredni kombinat Beograd, Padinska Skela (Yugoslavia))
It has been established that thermic treatments of direct and indirect sterilization caused certain changes in some milk components. Quantity of sulfhydryl groups increased significantly in milk treated by the direct sterilization treatment and the quantity of hydroxymethyl-furfural increased in milk treated with the indirect sterilization treatment. In all investigated samples the vitamin C quantity was reduced (26-37%). The established changes, however, caused no changes of organoleptic characteristics and biologic value of short sterilized milk.
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