@article{MAKHILLJFT2010848250,
    title = {Effects of Some Environmental Parameters on Keeping Quality of Goat, Sheep and Cow Milks Obtained from Behbahan Animal Husbandry in Iran},
    journal = {Journal of Food Technology},
    volume = {8},
    number = {4},
    pages = {180-182},
    year = {2010},
    issn = {1684-8462},
    doi = {jftech.2010.180.182},
    url = {https://makhillpublications.co/view-article.php?issn=1684-8462&doi=jftech.2010.180.182},
    author = {Ali},
    keywords = {Temperature,keeping quality,goat,cow,sheep milks,husbandry},
    abstract = {In this research, goat, sheep and cow milks were collected from a Behbahan animal husbandry in Iran, then cooled milk were transferred to nutrition laboratory. The samples of goat, sheep and cow milks were holden at the different time periods of 9.5 h (in oven), 59 h (in refrigerator) and 25°C at room temperature for 20 h, respectively and then with adding of organic acid time (sec) of reach clot-on boiling were measured for all samples. Results showed that different meaning of sheep milk and cow milks which had been holden at 36°C for 20 h and in room temperature after first boiling and also samples of cow milk and goat milk which had been holden for 59 h at 4°C 1 mm of organic acid were added and then were compared together. Results showed sheep, goat and cow milks were spoiled in effect of temperature changes and also in holding different timely periods.}
    }