Effects of low temperature storage and thermisation on the quality of raw and heat treated milk

Food science

Manap, Mohd. Yazid B. Hj. Abd

University:University of Glasgow

关键词: Food science;   

Others  :  http://theses.gla.ac.uk/72642/1/10646916.pdf

来源: University of Glasgow

【 摘 要 】

ON-FARM MILK QUALITY STUDIES 1.0 Three surveys were conducted approximately at three months apart to evaluate the quality of raw milk produced from dairy farms in the south-west of Scotland. The farms assinged to the study were within the scheduled route of the three road tankers supplied by the local bulk milk haulage contractor of the Scottish Milk Marketing Board. The sequence of milk collection by each road tanker during the first survey was noted and the sequence was repeated in the subsequent surveys. SIMULATED BULK MILK SILO STUDIES 2.0 A simulated study was conducted to measure the effects of blending and subsequent storage of raw milk at low temperatures on the quality of pasteurised milk made from it. EFFECTS OF THERMISATION ON MILK QUALITY 3.0 Two preliminary trials were conducted to compare the effects of a range of thermisation heat treatments on bacterial counts and alkaline phosphatase content of milk. THE EFFECTS OF EXTENDED RAW MILK STORAGE ON THE EFFECTIVENESS OF THERMISATION AND THE EFFECTS OF DOUBLE HEAT TREATMENTS ON PASTEURISED MILK QUALITY 4.0 Three trials were conducted to measure the effects of extended storage of raw milk for 2, 4 and 7 days at 5