Влияние современных технологий доения и психротрофных микроорганизмов на содержание свободных жирных кислот в молоке
DOI:
https://doi.org/10.15587/2313-8416.2014.32252Słowa kluczowe:
свободные жирные кислоты, доение робототехникой, холодильное хранение сырого молока, психротрофы, Pseudomonas sppAbstrakt
Установлено, что доение коров робототехникой в большей степени влияет на образование свободных жирных кислот (СЖК) в молоке, чем доение на АСД «Карусель». Среди всех исследуемых нами СЖК, наибольшую концентрацию в молоке составляли пальмитиновая, олеиновая и стеариновая жирные кислоты. Pseudomonas spp в молоке при холодильном хранении выделяют липазы, способствующие образованию СЖК. Добавление раствора Н2О2 к сырому молоку, приостанавливает образование бактериальных липаз.
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