Abstract
Summary Twenty samples of milk artificially inoculated with a proteolytic psychrotroph from milk had increased protein levels in the whey after storage at 5 C for three and six days compared to controls. Commercial milk samples obtained from farm shippers and tankers developed similar increased protein levels which could be calculated as 2.75% and 3.5% reduction in protein available for cheese. Since increased protein levels in whey may be translated into decreased cheese yields a significant economic loss may be encountered by current practises of relatively long cold storage of milk to be used for cheesemaking.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Canadian Institute of Food Science and Technology Journal/Journal de L'Institut Canadien de Science et Technologie Alimentaire
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
