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Heating and Storing Milk on Dairy Farms Before Pasteurization in Milk Plants

Department of Food Science, Cornell University, Ithaca, NY 14853

ABSTRACT

Fresh uncooled raw milk was heated at subpasteurization temperatures through a thin plate heat exchanger and stored in a refrigerated bulk tank at 3 ± 1° C. Equal quantities of heated milk were added to the tank each day or every other day. After 7 days, the stored milk was delivered to a milk processing plant where it was pasteurized. Chemo-biological analysis of the milk before and after pasteurization indicated that the farm-heated milk maintained satisfactory quality after 7 days of storage at 3 ± 1° C. Selected data on the stored milk were comparable to those of regular milk for bacterial counts, acid degree values, and amino acid composition. A consumer panel of 800 persons tasted pasteurized, aged, farmheated (stored) milk, and fresh milk control. About 43% of the panelists expressed no sample preference; 30.8% of the panelists preferred fresh milk.