Effects of storage temperature and time on the quality of pasteurized whole milk
Although pasteurized whole milk is nutritional and tasteful, it should be stored under refrigeration temperature. In this study, close attention was paid to the effects of storage temperature and time on the quality of pasteurized whole milk. The results indicated that the contents of protein and lipid, and the sensory gradedecreased, while the microbial quantity increased and the titratable acidity, lactose content fluctuated as the storage time prolonged. When compared with the result of 4 ℃ , storage of pasteurize whole milk at 10 ℃ showed that the higher the refrigeration storage temperature the more intensive the changes of the above mentioned indexes. In order to guarantee higher quality of pasteurized whole milk, lower refrigeration temperature and consuming within a relatively short time will be helpful.