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Controlling growth of psychrotrohs and its effects on the properties of cold stored buffaloe's milk [electronic resource].

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Naeim, Manal A

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Language: English Summary language: Arabic Description: P. 2703-2711Other title:

دراسة على التحكم فى نمو الميكروبات المقاومة للبرودة وتأثير ذلك على خواص اللبن الجاموسى أثناء حفظه مبردا.‪ [Added title page title]

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Mansoura University journal of agricultural sciences, 2004 v. 29 (5) [electronic resource].

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In: Mansoura Unviersity Journal of Agricultural Sciences 2004.v.29(5)Summary: Glucono-delta-Iactone (GDL), lactic acid bacteria (LAB) and their metabolites (LABM) were added to buffalo's milk before cold storage for 72 h. Numbers of total bacteria (TBC), psychrotrophs (Ps.BC), prteolytic (PBC) and lipolytic (LBC) bacteria were counted during storage period. All milk samples were analysed for pH, acidity, TN and NPN and for stability to ethanol (AS) and to rennin (RCT). The resultant curd was tested for curd tension (CT) and curd syneresis (CS).

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Glucono-delta-Iactone (GDL), lactic acid bacteria (LAB) and their metabolites (LABM) were added to buffalo's milk before cold storage for 72 h. Numbers of total bacteria (TBC), psychrotrophs (Ps.BC), prteolytic (PBC) and lipolytic (LBC) bacteria were counted during storage period. All milk samples were analysed for pH, acidity, TN and NPN and for stability to ethanol (AS) and to rennin (RCT). The resultant curd was tested for curd tension (CT) and curd syneresis (CS).

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