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Abstract
The temperature at which raw milk was stored, within the range 4°‐8°C, affected the rate of growth of bacteria and the release of free fatty acids. The effects were of both statistical and practical significance and it was shown that, by maintaining milk temperatures at 4°C, a useful extension of the storage time of raw milk could be achieved. Lipolysis in stored milk was not closely related to the total concentration of psychrotrophic bacteria, but lipolytic rancidity was not observed when the psychrotroph count was below 5 × 106 colony forming units/ml.
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