Applicability of using some bactericides to prolong the shelf-life of raw milk [in Egypt]
1994
Khalifa, M.Y. | Mansour, A.A. (Tanta Univ., Kafr El-Sheikh Governate (Egypt). Faculty of Agriculture. Dairy Science Dept.)
Hydrogen peroxide and/or formalin-treated skim milks were subjected to various treatments such as cooling, heating, and storage. Treated milk was stored either at room temperature for 6 hours then cooled or directly stored in refrigerator. Heating followed by cold storage was also performed in some treatments. Acidity, pH, HCT, COB, ethanol stability, and nitrogen distribution of treated milk were determined. The electrophoretic behaviours of milk casein and whey proteins were also accomplished. As it was expected, the H2O2 or formalin decreased the acidity development, and, thus, increased COB and ethanol stability. Formalin kept HCT equally to ethanol stability high during the whole course of storage but H2O2 failed in these both connections. For the increase of CN/TN ratio by heating milk prior to cooling, the NCN and WPN were decreased. With the elapse of storage, proteolysis was increased. The intensity of whey proteins electrophoretic bands was decreased as long as the storage period was increased, with heat-treated milk in particulate. Data revealed that the sequence type of studied processes before cheese making affect its yield.
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