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Ripening of raw farm cream in Queensland

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Lightbody, L. G. (1966) Ripening of raw farm cream in Queensland. Queensland Journal of Agricultural and Animal Sciences, 23 (1). pp. 57-68.



Cream samples taken immediately after separation at the farm were examined before and after storage for 1, 2, 3 and 4 days at 4-5, 10, 15.5 or 21°C for bacteriological quality, pH, chemical changes and grading. Storage at l0°C produced the most satisfactory grading results. Although bacterial growth was markedly depressed at 5°C, samples were sometimes degraded due to chemical deterioration of the fat. The use of farm refrigeration to reduce cream temperature to 10°C, and the reduction of contamination of cream to a minimum by paying strict attention to hygiene, seem to offer the best method of ensuring choice quality when cream is received at the factory.

Item Type:Article
Corporate Creators:Department of Agriculture and Fisheries, Queensland
Subjects:Agriculture > Agriculture (General) > Storage
Animal culture > Cattle > Dairy processing. Dairy products
Live Archive:11 Mar 2024 05:49
Last Modified:26 Jun 2024 05:44

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