Wplyw wybranych wariantow termizacji i pasteryzacji na jakosc mikrobiologiczna, niektore cechy i trwalosc mleka w niskiej temperaturze.
1989
Molska I.
Laboratory experiments were carried out to compare microbiological, physicochemical and keeping quality of common raw milk with a heat treated one of 2 quality classes. Temperature of 65, 69 and 72 degrees C for 15 s and then storage at 3-5 or 8-10 degrees C were applied. The longest keeping time obtained equalled to 72 and 48 hours, respectively.
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