الفهرس 
Milk coolingOnly 14 pages are availabe for public view
 |  | from | 140 |  |  |
| | | from | 140 | | |
Abstract
Cows and buffaloes milk (raw, pasteurized, and boiled) were stored in eitller refrigerator (5 5 I•‹C) or in deep freezer (-12 2 2’C) for valibos periods. Acidity, pH, fat content, specific gravity, destabilization of fat eindsion, heat coagulation, alcohol stability, acid value, curd tension, and electrophoretic patterns were detennined. Nitrogen distributions (TN, CN, NCN, NPN, PN) and tyrosine were also estimated. Bactel-iological groups (total, psyclu-atrophic, colifonn, thennoduric, proteolytic, and lipolytic) were counted. Milk stored in the refrigerator: Results obtained from cold-storage raw, pasteurized and boiled sainples revealed gsadual iiweases in inilk acidity, sp.~.d,e stabilization of Sat emdsion, acid value, curd tension, NCN, NPN, aild tyrosine values. 011 the othes hand, pH, CN, and protein N were gradually decreased in all stored milk samples. Prolonging of milk storage in refrigerator cawed positive results toward both of heat coagulation a~lda lcol~ols tability. The obtained data exested sibaificant increase in acidity % of raw, pasteusizect, and boiled cows and buffaloes milk samples and consequently significant decrease in their pH values tliroirgh the cold storage was observecl. For raw milk, average values for acidity alld pH changed through 5 days storage from 0.14 % ad 6.75 to 0.34% and 6.25, sespectively. However, in pasteurized milk, during 28 days of cold storage average values of acidity % and plj have increased froin 0.16 a~ld6 .65 to 0.50 and 5.1, successfillly. In case of boiled milk stored in refi-igerator for LIP to 28 days, the average increased from 0.16 and 6.65 to 0.44 and 5.12.