This study aimed to investigate changes in raw milk quality under three different storage conditions using household refrigerators by measuring the fresh milk stored at 0, 4, and 10 ℃ on day 1, 2, 3, 4 and 5. The raw milk had small amount of bubbles when it was stored at 0 ℃. For raw milk stored at 4 or 10 ℃, bubbles, floating flocs and rancid smell were observed. The L* value of the milk decreased rapidly with increasing storage temperature. Moreover, 0 °C storage had no significant influence on the acidity of raw milk (P>0.05), while it increased significantly on the 5th day (P<0.05) at 4 and 10 ℃. In addition, the contents of protein and lactose in raw milk had no significant changes when stored at 0 or 4 ℃ (P>0.05). Moreover, the loss rates of fat content of raw milk were 25.67%, 31.11%, and 42.16% at 0, 4 and 10 ℃, respectively. Therefore, 0 ℃ can better retain raw milk quality for household refrigerators. The results of current study provide useful reference for residents to use household refrigerators to store milk.
SHEN Qian
,
LIU Yongfeng
,
YANG Zesha
,
ZHANG Wei
. Changes in raw milk quality under three cooling conditions using domestic refrigerators[J]. Food and Fermentation Industries, 2019
, 45(16)
: 171
-175
.
DOI: 10.13995/j.cnki.11-1802/ts.020522
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