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2019 Journal of Agroalimentary Processes and Technologies 2019, 25(4)
 
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32 .   The Effects of Storage Conditions on Some Physicochemical Properties of Raw and Pasteurized Milk

Authors: Adrian Căpriţă, Rodica Căpriţă, Iuliana Creţescu

Volume 20, Issue 2;
Pages: 198-202;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

The objective of this study was to assess the effects that storage conditions have on some physicochemical properties of raw and pasteurized cow milk. Raw and pasteurized milk samples were stored at 4C, 10C and 20C for 48 hours. Changes in pH, lactic acid percentage (LA) and electrical conductivity (EC) were observed depending on storage temperature and storage period. In raw milk, LA increased from 0.1670.0146% to 0.312+/-0.014% after one day and to 0.4130.046% after two days of preservation at 20C, indicating high bacterial activity. The average acidity of pasteurized milk samples increased during two days storing at 20C from 0.142+/-0.00119% to 0.162+/-0.00342%. pH was lowered by an average of 1.098 units in raw milk and by 0.068 units in pasteurized milk stored for 48 hours. There is a high positive correlation between LA and EC both in raw (r = 0.9269) and pasteurized milk (r = 0.8639).

Keywords: milk, pH, electrical conductivity, lactic acid percentage

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