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dc.contributor.authorPaludetti, L.F.
dc.contributor.authorJordan, Kieran
dc.contributor.authorKelly, A. L.
dc.contributor.authorGleeson, David
dc.date.accessioned2019-02-04T12:04:49Z
dc.date.available2019-02-04T12:04:49Z
dc.date.issued2018-07-19
dc.identifier.citationPaludetti, L..F., Jordan, K., Kelly, A..L., & Gleeson, D. (2018). Evaluating the effect of storage conditions on milk microbiological quality and composition, Irish Journal of Agricultural and Food Research, 57(1), 52-62. doi: https://doi.org/10.1515/ijafr-2018-0006en_US
dc.identifier.issn2009-9029
dc.identifier.issn0791-6833 (print)
dc.identifier.urihttp://hdl.handle.net/11019/1651
dc.descriptionpeer-revieweden_US
dc.description.abstractIn this study, the effect of storage temperature (2 or 4°C) on the composition of milk and microbiological load was investigated over 96 h. Milk samples were collected from farm bulk milk tanks after one complete milking and stored at 2 or 4°C over 96 h. Total bacterial count (TBC), psychrotrophic bacterial count (PBC) and proteolytic bacterial count (PROT) were affected by storage time and temperature and varied significantly between farms (P < 0.05). The levels of TBC, PBC and PROT bacterial count increased from 4.37 to 6.15 log cfu/mL, 4.34 to 6.44 log cfu/mL and 3.72 to 4.81 log cfu/mL, respectively, when the milk was stored for 96 h at 2°C. The milk samples stored at 4°C had higher increases in these bacterial counts after 72 h in comparison to milk samples stored at 2°C. The casein fraction content was lower in milk samples stored at 4°C, which could be due to high levels of PROT bacteria or enzyme activity in these samples. Milk stored for 96 h at 2°C has less impact on composition or processability parameters compared to milk stored at 4°C.en_US
dc.language.isoenen_US
dc.publisherTeagasc (Agriculture and Food Development Authority), Irelanden_US
dc.relation.ispartofseriesIrish Journal of Agricultural and Food Research;vol 57
dc.rightsAttribution-NonCommercial-ShareAlike 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-sa/3.0/us/*
dc.subjectCold storageen_US
dc.subjectDairy microbiologyen_US
dc.subjectProteolysisen_US
dc.subjectRaw milk qualityen_US
dc.titleEvaluating the effect of storage conditions on milk microbiological quality and compositionen_US
dc.typeArticleen_US
dc.identifier.doihttps://doi.org/10.1515/ijafr-2018-0006
refterms.dateFOA2019-02-04T12:04:50Z


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