Thermization as pretreatment of milk on cheesmaking
1999
Elias, P. (Estonian Agricultural Univ., Tartu (Estonia). Inst. of Milk Technology)
The effect of thermization on bacteriological properties of milk and quality of Emmental cheese was studied. Double thermo-treating was used in the treatment of milk with high total count bacteria. Thermization as the first low-temperature thermo-treating did not replace pasteurization of milk and this will be used before the reservation or pasteurization of cheesemilk. Thermization reduced the total bacterial count of raw milk and this will be used before reservation or pasteurization of cheesemilk. Thermization reduced the total bacterial count of raw milk by 83 per cent and in the milk remained 2.6 times more bacteria than on pasteurization. Pasteurization of the thermized milk after ripening reduced the count of aerobic bacteria spores, propionic acid bacteria and mesophilic lactobacill, but it did not reduce the count of anaerobic lactate fermenting bacteria spores. Practical reducing of the aerobic spore forming bacteria takes place only on the pasteurization of the thermized and ripened milk, because the vegetative cells of bacteria which grew out of spores on ripening were destroyed during pasteurization. In pasteurized and ripened milk they retained and were more active than before
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