STUDY OF MODIFICATIONS THAT OCCUR IN PASTEURIZED FROZEN MILK DURING THE STORAGE
Abstract
Pasteurized milk, after freezing at -18°C were stored during twelve weeks with the finality to verify modifications ocurred. Determinations of peroxide, pH, acidity, total counting of mesophyllus, psicrophyllus and acceptability tests were carried out.
Keywords
LEITE PASTEURIZADO CONGELADO - ARMAZENAMENTO. PASTEURIZED MILK - STORAGE.
Full Text:
PDF (Português (Brasil))DOI: http://dx.doi.org/10.5380/cep.v8i2.15053
