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Use of silver ions in pasteurized milk production

Author

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  • Mamaev A.

    (Orel State Agrarian University)

  • Leshukov K.

    (Orel State Agrarian University)

  • Stepanova S.

    (Orel State Agrarian University)

Abstract

The means of pasteurized milk shelf life prolongation by electro-chemical diffusion of silver ions has been introduced. Three samples of pasteurized milk were test subjects. In the course of study the following data have been examined: organoleptic, physicochemical, microbiological parameters of check samples and pilot samples of raw and pasteurized milk. Its shelf life has been determined. It has been determined that the test results of raw and pasteurized milk samples processed by various concentration of silver ions showed minor difference in organoleptic, physic-chemical, microbiological parameters and shelf life span. In this connection it appears reasonable to use the smallest concentration of silver ions 50 micrograms per liter for milk shelf life prolongation as it is considered the least harmful for person's organism. Infusion of silver ions in the concentration of 50 micrograms per liter allows to prolong raw and pasteurized milk shelf life by two days.

Suggested Citation

  • Mamaev A. & Leshukov K. & Stepanova S., 2012. "Use of silver ions in pasteurized milk production," Russian Journal of Agricultural and Socio-Economic Sciences, CyberLeninka;Редакция журнала Russian Journal of Agricultural and Socio-Economic Sciences, vol. 10(10), pages 25-27.
  • Handle: RePEc:scn:031261:14037686
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