Dependence of micromycetal growth and dried skim milk alternations on humidity of milk powder
1997
Greifova, M. | Valik, L. | Gorner, F | Svedova, E. (Chemickotechnologicka Fakulta,Bratislava (Slovak Republic). Katedra Mlieka, Tukov a Hygieny Pozivatin)
Humidity of dried skim milk was adjusted to 8.0, 13.5, 18.7 and 24.8 % with distilled water. In the samples of 8.0 % humidity, the overall number of micromycetes increased from 1.25X10E1 CFU per g to 4.3X10E2 per g at ambient temperature during 30 days. Other characteristics such as number of enterococci,titratable acidity, pH, ammonia concentration and organoleptic characteristics remained unchanged. At 24.8 % humidity, significant changes of all examined characteristics were observed within 30 days. It was assumed that the layersof deposit of dried skim milk were created due to construction of production line as well as to insufficient cleaning and drying of the equipment following its wet cleaning
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