publication . Other literature type . 1986

Lipolytic Changes in the Milk Fat of Raw Milk and Their Effects on the Quality of Milk Products

Kirst, E.;
Open Access
  • Published: 01 Jan 1986
  • Publisher: DigitalCommons@USU
  • Country: United States
Abstract
Lipolytic changes in milk rat affect sensory attributes and techno logicaI properties of milk and milk products. They are affectcd by physiologal, thermal . and biochemical factors as well as by the mechanics of fluids Lipolytic processes in milk are intensified by modern processing methods. In this review. special attention has been paid to runinant- related feeding of dairy cows. foaming of milk. mechanical and thermal influences and the growth of psycllrotrophic bacteria. Feeds deficient in energy affect the chemical composition of the milk fat. Tests have shown that on an average. approximatey 55% of free fatty acids in the raw milk pass into the cream and t...
Subjects
Medical Subject Headings: food and beveragesfluids and secretions
free text keywords: Free fat, Free fatty acids, Heat treatment, Lipolysis, Mechanical treatment, Milk, Milk fat, Physiological influence, Quality of milk, Quality of milk products, Food Science
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DigitalCommons@USU
Other literature type . 1986
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