EFFECTS OF STORAGE-CONDITIONS ON THE COMPOSITION OF RAW-MILK

The aim of this work was to study the changes of milk composition, esp ecially of the casein fraction, during storage under different conditi ons. This study was conducted on raw milk with two different levels of psychrotrophic bacteria. Two treatments for raw bulk milk were compar ed: storage at 4 degrees C for 48 h and storage at 8 degrees C after i noculation with L. lactis subsp. lactis for 48 h. Analysis of the comp osition of milk before and after storage was conducted on the basis of microbiological and physicochemical composition: colloidal minerals a nd protein fractions. The results show the importance of the initial m icrobiological quality of raw bulk milk for its preservation and the e fficiency of ripening as a storage treatment for milk with a low bacte rial level.