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- W247788165 abstract "In order to establish a HACCP system with the aim of protecting good flavors and avoiding harmful flavors of raw milk,Influence of the different conditions for store and transportation and milking methods on some flavor indexes of raw milk was studied and an optimum condition for keeping good flavor was established according to the indexes changes.The results showed that with increase of temperature and time,degree of acidity of raw milk was increased,fading time of methylene blue shortened,score of sensory decreased too,but milk composition was not changed.However quality and flavor of raw milk were changed under different store and transportion conditions.Machine milking was better than manual,but changes of the determined indexes were not significantly different(P0.05)." @default.
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- W247788165 date "2009-01-01" @default.
- W247788165 modified "2023-09-23" @default.
- W247788165 title "Influence of different conditions for store and transportation and milking methods on some flavor indexes of raw milk." @default.
- W247788165 hasPublicationYear "2009" @default.
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