Impact of immediate and delayed chilling of raw milk on chemical changes in lipid fraction of pasteurized milk

Impact of immediate and delayed chilling of raw milk on chemical changes in lipid fraction of pasteurized milk

Abstract Background In many developing countries, milk chilling facilities are not available on the farm where milk is produced, rather these are located at the distance of 10–12 km. After milking, it takes about 2–3 h to reach milk to the chilling facilities. The milk is then chilled and transporte...

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Bibliographic Details
Main Authors: Muhammad Ajmal, Muhammad Nadeem, Muhammad Imran, Muhammad Abid, Maryam Batool, Imran Taj Khan, Nabila Gulzar, Muhammad Tayyab
Format: Article
Language:English
Published: BioMed Central 2018-08-01
Series:Lipids in Health and Disease
Subjects:
Raw milk
Delay chilling
Lipids characterization
Pasteurization
Storage
Online Access:http://link.springer.com/article/10.1186/s12944-018-0843-0

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http://link.springer.com/article/10.1186/s12944-018-0843-0

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