|
|
| Oliveira,Carlos Augusto Fernandes de; Mestieri,Lucinéia; Santos,Marcos Veiga; Moreno,José Franchini Garcia; Spers,Aleksandrs; Germano,Pedro Manuel Leal. |
| The relationship between microbiological characteristics of raw milk and the quality of high-heat whole powder made from it was investigated. To this end, 16 lots of milk standardized for fat and non-fat solids were used. Powder average levels of mesophiles and psychrotrophs were 7.8 x 10¹ and 4.0 x 10¹ CFU/g, respectively, and these values correlated positively (P < 0.05) with the corresponding raw milk counts (8.1 x 10(6) and 1.8 x 10(7) CFU/g, respectively). A significant positive correlation (P < 0.05) was also observed between raw milk psychrotroph counts and titratable acidity of milk powder (range: 0.15 - 0.19 as % lactic acid). Samples of powder produced from raw milk with higher psychrotroph levels were found to have higher insolubility... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Milk powder; Microbiological quality; Physical and chemical quality. |
| Ano: 2000 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000200006 |
| |
