Effect of electromagnetic radiation of the extremely high frequency millimeter range on technological properties of milk

Autor:	D. V. Krivenko, S. V. Larionov, A. V. Avdeenko
Rok vydání:	2012
Předmět:	Materials science biology food and beverages Irradiated milk biology.organism_classification Psychiatry and Mental health Neuropsychology and Physiological Psychology Organoleptic evaluation Milk yield Plant biochemistry Extremely high frequency Millimeter Food science Irradiation Aroma
Zdroj:	Russian Agricultural Sciences. 38:72-74
ISSN:	1934-8037 1068-3674
DOI:	10.3103/s1068367412010144
Popis:	Under the 8-min effect of electromagnetic radiation of the extremely high frequency (EHF) millimeter range (129 GHz) on the mammary gland of cows, the average daily milk yield was 20.8 ± 0.2 kg; under the 12-min effect, 21.7 ± 0.2 kg; in the control it was 18.7 ± 0.2 and 19.6 ± 0.4 kg. An organoleptic evaluation of irradiated milk selected for producing cottage cheese didn’t reveal differences. Milk of the experimental cows had a well-expressed taste and aroma, clean, without off-odor and off-flavor, white color, and uniform consistency. All samples met the requirements of the Technical Regulations “Milk and Dairy Products.” The quality indices of Cheddar cheese made from irradiated cow’s milk were insignificantly higher than those not made from irradiated milk.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::082eb792ed3d46e4179081f7aaaca9ed https://doi.org/10.3103/s1068367412010144 Zobrazit plný text záznamu Full text from SpringerLink