Effects of storage conditions on physico-chemical characteristics, salt equilibria, processing properties and microbial development of raw milk

被引：29

作者：

Malacarne, Massimo ^{[1
]}

Summer, Andrea ^{[1
]}

Franceschi, Piero ^{[1
]}

Formaggioni, Paolo ^{[1
]}

Pecorari, Mauro ^{[2
]}

Panari, Giorgio ^{[2
]}

Vecchia, Paola ^{[3
]}

Sandri, Sandro ^{[4
]}

Fossa, Enrico ^{[4
]}

Scotti, Cristina ^{[4
]}

Mariani, Primo ^{[1
]}

机构：

[1] Univ Parma, Dipartimento Sci Alimenti, Via Taglio 10, I-43126 Parma, Italy

[2] Consorzio Formaggio Parmigiano Reggiano, I-42100 Reggio Emilia, Italy

[3] Ctr Ric Prod Anim, I-42121 Reggio Emilia, Italy

[4] Ctr Serv Agroalimentare, I-43123 Parma, Italy

来源：

INTERNATIONAL DAIRY JOURNAL | 2013年 / 29卷 / 01期

关键词：

PARMIGIANO-REGGIANO CHEESE; SOMATIC-CELL COUNT; QUALITY; YIELD;

D O I：

10.1016/j.idairyj.2012.10.005

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The aim of this study was to evaluate the effects of different storage conditions ( 12, 24, 36 and 48 h at 4-6 degrees C and 8-10 degrees C and 12 and 24 h at 13-15 degrees C) on chemical and physico-chemical characteristics, microbial growth and processing properties of raw bulk milk. Regardless of the temperature, cold storage of milk increased the content both of calcium and phosphorus in the resulting rennet-induced curd. Storage of milk at 4-6 or 8-10 degrees C resulted in a significant impairment of the rennet coagulation properties after 12 h of storage, particularly at 4-6 degrees C. A significant decrease in the creaming capacity of milk was observed in all storage conditions, particularly for milk stored at 13-15 degrees C. On the basis of these observations, storage on farms at a temperature of 8-10 degrees C, for a period not longer than 24 h, is recommended. (C) 2012 Elsevier Ltd. All rights reserved.

引用

页码：36 / 41

页数：6

共 31 条

[31] Enrichment of chips with fibre from a tiger-nut (Cyperus esculentus) milk co-product at 'source of fibre foods' and 'high fibre content foods' levels: impact on processing, physico-chemical and sensory properties
Alava, Cecibel
Verdu, Samuel
Barat, Jose M.
Grau, Raul
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 2019, 54 (03) : 908 - 915

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