Abstract
Abstract The aim of this work was to study the changes of milk composition, especially of the casein fraction, during storage under different conditions. This study was conducted on raw milk with two different levels of psychrotrophic bacteria. Two treatments for raw bulk milk were compared: storage at 4 °C for 48 h and storage at 8 °C after inoculation with L. lactis subsp. lactis for 48 h. Analysis of the composition of milk before and after storage was conducted on the basis of microbiological and physico-chemical composition: colloidal minerals and protein fractions. The results show the importance of the initial microbiological quality of raw bulk milk for its preservation and the efficiency of ripening as a storage treatment for milk with a low-bacterial level.
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