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Cooling and thermization as a means to extend the keeping quality of raw milk



Cooling and thermization as a means to extend the keeping quality of raw milk



Kieler Milchwirtschaftliche Forschungsberichte 34(1): 19-28



Experiments on the growth of psychrotrophic bacteria in raw milk indicated that the main factor determining keeping quality of raw milk is the prolongation, due to cooling, of the lag phase of psychrotrophic bacterial growth. Milk from up to 6 milkings had a keeping quality of only 24 h at 4 deg C on delivery, even if it had been cooled rapidly to 4 deg C and maintained at about that temp.

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Accession: 000848397

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