Bacterial degardation of milk components is affected by storage temperature and time

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dc.contributor.author Zimmerman, S.
dc.contributor.author Jeon, I.J.
dc.contributor.author McVay, L.
dc.contributor.author Ferdinand, E.
dc.contributor.author Sukup, D.
dc.contributor.author Shirley, John E.
dc.contributor.author Schmidt, Karen A.
dc.date.accessioned 2010-12-10T17:37:56Z
dc.date.available 2010-12-10T17:37:56Z
dc.date.issued 2010-12-10
dc.identifier.uri http://hdl.handle.net/2097/6878
dc.description.abstract Raw milk is an excellent medium for bacterial growth. The objective of this study was to evaluate the number of microbes and component degradation in raw milk. Milk fat content did not affect bacteria counts. As storage temperature or time increased, greater numbers of bacteria were present. In this study, milk protein was degraded preferentially over lactose or milk fat. As the milk storage temperature increased from 39 to 45°F, protein degradation became more pronounced. Milk fat remained relatively stable, though some degradation products were observed, especially after 4 days of storage at 39°F. Both milk fat and protein degradation can produce small, volatile compounds that negatively affect the flavor and odor of milk. Thus, to maintain high quality fluid milk in the market, milk must be available to the consumer soon after its processing. en_US
dc.publisher Kansas State University. Agricultural Experiment Station and Cooperative Extension Service en_US
dc.relation.isPartOf Dairy Day, 2001 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 02-133-S en_US
dc.relation.isPartOf Report of progress (Kansas State University. Agricultural Experiment Station and Cooperative Extension Service); 881 en_US
dc.subject Dairy en_US
dc.subject Raw milk quality en_US
dc.subject Proteolysis en_US
dc.subject Lipolysis en_US
dc.title Bacterial degardation of milk components is affected by storage temperature and time en_US
dc.type Conference paper en_US
dc.date.published 2001 en_US
dc.citation.epage 34 en_US
dc.citation.spage 31 en_US
dc.contributor.authoreid jshirley en_US
dc.contributor.authoreid kschmidt en_US

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