Prerequisites of milk quality for the manufacture of evaporated milk in Greece

Siapantas, L.G.

IV International Congress of Food Science and Technology 4b: 32-34


The suitability of cows' milk for processing into evaporated milk in Greece was studied, using milk from 2 groups of 20 cows. One group was hand milked by methods used on small farms; for the other group an improved milking hygiene was introduced, incorporating hypochlorite disinfection (200 ppm Cl2) of udders, teats, milkers' hands and milk pails and separation of foremilk.