The effect of cooling on the rapidity of milk curdling

The degree of acidity in milk increases slowly in the case milk is cooled rapidly at the temperature of 4'C and obtained in hygienic way. The degree increases every 24 hours by 0.14% 'SH on the average. Fresh milk curdles in 1926.5 seconds on the average. Milk which is stored 3 days and co...

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Bibliographic Details
Main Author Perko B
Format Book
LanguageEnglish
Published 1984
Subjects
acidez
acidite
acidity
almacenamiento
congelacion
congelation
cooling
enfriamiento
fermentacion
fermentation
food hygiene
freezing
higiene de los alimentos
hygiene des aliments
lait
leche
milk
milk products
productos lacteos
produit laitier
refroidissement
stockage
storage
yougoslavie
yugoslavia
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Summary:The degree of acidity in milk increases slowly in the case milk is cooled rapidly at the temperature of 4'C and obtained in hygienic way. The degree increases every 24 hours by 0.14% 'SH on the average. Fresh milk curdles in 1926.5 seconds on the average. Milk which is stored 3 days and cooled at 4'C curdles in 1689.5 seconds on the average. Milk produced under optimum technical and hygienic conditions curdles rapidly in 78 seconds on the day of storage. Milk obtained from healthy animals, under optimum conditions, cooled rapidly at 4'C can easily and normally be processed into milk products after 3-day storage.
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