Cooling rate and storage temerature affect bacterial counts in raw milk

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Show simple item record Cox, I.M Adapa, S. Schmidt, Karen A. 2011-05-04T14:44:19Z 2011-05-04T14:44:19Z 2011-05-04
dc.description.abstract Raw milk was obtained from the K-State Dairy Teaching and Research Center and evaluated for quality after being stored under various conditions. Results showed that as storage temperature increased from 35 to 45EF for 0 to 72 hr, total bacterial counts increased, whereas the titratable acidity and pH values remained fairly constant. Changing the cooling rate affected microbial numbers. Cooling to 40EF within 30 versus 120 min reduced microbial counts by 50%. Finally, the preincubation test was shown to be an effective method to document possible psychrotrophic contamination before the milk arrives at the processing facility. en_US
dc.publisher Kansas Agricultural Experiment Station and Cooperative Extension Service. en_US
dc.relation.isPartOf Dairy Day, 1998 en_US
dc.relation.isPartOf Kansas Agricultural Experiment Station contribution; no. 99-158-S en_US
dc.relation.isPartOf Report of progress (Kansas Agricultural Experiment Station and Cooperative Extension Service); 821 en_US
dc.subject Raw milk en_US
dc.subject Cooling rate en_US
dc.subject Storage temperature en_US
dc.subject Microbial counts en_US
dc.title Cooling rate and storage temerature affect bacterial counts in raw milk en_US
dc.type Conference paper en_US 1998 en_US
dc.citation.epage 39 en_US
dc.citation.spage 36 en_US
dc.description.conference Dairy Day, 1998, Kansas State University, Manhattan, KS, 1998
dc.contributor.authoreid kschmidt en_US

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