Keeping quality of pasteurized buffalo's milk at different storage temperatures
2001
Aguinaldo, F. | Mata, F. | Gabriel, O. | Divina, R. (Philippines Univ. Los Banos, College, Laguna (Philippines). Philippine Carabao Center)
The study sought to evaluate the physico-chemical sensory qualities and the population levels of microorganisms present in buffalo's milk from the Philippine Carabao Center-Central Luzon State University Dairy Farm. Milk was pasteurized at 63 deg C for 30 min; at 72 deg C for 15 sec; held at room temperature (28-32 deg C); and refrigerated (0-5 deg C). Physicochemical tests of milk stored at room temperature and pasteurized at 63 deg C for 30 min had slightly higher % total solids (TS) and % fat, but a lower % protein. The pH and % total titratable acidity (% TTA) values were the same. No significant difference was observed on pH, % TTA, and % TS among the milk samples. However, significant differences were noted on the % fat and % protein values. Milk samples pasteurized at 72 deg C for 15 sec and stored at refrigerated temperatures had slightly higher pH, % TS, % Fat, but lower % TTA and % Protein. However, these differences were not statistically significant. Microbial tests showed no significant differences in total plate count (TPC) although milk pasteurized at 72 deg C for 15 sec had lower microbial load than milk pasteurized at 63 deg C for 30 min when held at refrigerated temperature. Sensory evaluation revealed that the pasteurized milk samples stored at room temperature showed no significant differences in body and texture, and odor/acidity. Score variations though, were found statistically insignificant. In both pasteurization methods, milk kept at room temperature was acceptable up to eight hours, while milk kept at refrigerated temperature remained consumable within seven days
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