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KMID : 1024620010210020156
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Food Science of Animal Resources
2001 Volume.21 No. 2 p.156 ~ p.162
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Changes on the Quality of Market Milk on the Storage Conditions
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Lee Su-Won
Hwangbo S.
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Abstract
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The quality changes of UHT market milk product were investigated by the season and storage conditions. Throughout the year, standard plate counts(SPC) wasnt increased significantly during storage at 51 and 71 for 10 days. And except for summer, SPC was lower than 20,000 cfu/ml after storage at 101 or 10 days. But SPC was rapidly increased from 3 days at 151, and there was gas forming by yeast growth after storage at 301. Values of pH and titratable acidity of market milk products were 6.49 to 6.71 and 0.155 to 0.16%, respectively. pH and titratable acidity were a lot changes at the temperature over 151, and milk products showed a curd at 301. Carbohydrate of market milk product had little difference throughout the year, whereas fat, protein and total solids of market milk products in autumn showed a little higher value than that of other seasons. There were no changes of milk composition during storage periods, but carbohydrate was decreased a little after storage over 201.
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KEYWORD
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market milk, UHT, titratable acidity, standard plate counts
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FullTexts / Linksout information
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