Effects of storage conditions on physico-chemical characteristics, salt equilibria, processing properties and microbial development of raw milk

The aim of this study was to evaluate the effects of different storage conditions (12, 24, 36 and 48 h at 4–6 °C and 8–10 °C and 12 and 24 h at 13–15 °C) on chemical and physico-chemical characteristics, microbial growth and processing properties of raw bulk milk. Regardless of the temperature, cold storage of milk increased the content both of calcium and phosphorus in the resulting rennet-induced curd. Storage of milk at 4–6 or 8–10 °C resulted in a significant impairment of the rennet coagulation properties after 12 h of storage, particularly at 4–6 °C. A significant decrease in the creaming capacity of milk was observed in all storage conditions, particularly for milk stored at 13–15 °C. On the basis of these observations, storage on farms at a temperature of 8–10 °C, for a period not longer than 24 h, is recommended.