Improving quality of milk during its cold storage
Abstract: A trial was made to improve quality of the refrigerated milk. This was done by adding lactic acid bacteria (LAB) at the rate of 0.3 and 0.5%, by thennization of milk at 63°C and by activation of the LP-system before milk cooling.
All the treated milk samples showed better bacteriological quality during cold storage of milk compared to the control milk.
Psychrotrophic bacteria were greatly controlled by the applied treatments. The best results of decreasing counts of proteolytic, lipolytic and colifonn bacteria were recorded when LP-system was activated in milk before its cold storage.
Key words: Milk, Cold storage, Psychrotrophs.
Publication year 2001
Pages 9-18
Availability location معهد بحوث الانتاج الحيوانى-شارع نادى الصيد- الدقى- الجيزة
Availability number
Organization Name
City الجيزة
serial title Egyptian Journal of Dairy Science
ISSN 0378-2700
Author(s) from ARC
External authors (outside ARC)
    نبيل محمد مهنا جامعة طنطا
AGROVOC
TERMS		 Cold storage. Lactic acid bacteria. Milk. Psychrophilic microorganisms.
Publication Type Journal
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