To the item of biochemical processes at reservation and storage of milk
Results of the study of the effects of raw milk reservation on its properties are given in the article. The level of the proteolytic enzymes activity changes during storage at 5 °С has been determined and content of protein and fats degradation products. The data received show that in the milk cooled to the temperature 5 °С hydrolysis of milk lipids and proteins continues during three days due to the native milk proteins and ferments produced by micro ora. As far as bulk milk is usually stored during various periods that item of storage and transportation condition is considered to be rather urgent. It is necessary to understand what physical-chemical processes take place in raw materials in order to optimize and standardize the process of storing and preparation for processing.