The influence of thermization on the microbiological characteristics at the preparation of cheese milk
1993
Elias, P. (Estonian Agricultural Univ., Tartu (Estonia). Dept. of Milk Technology)
The effect of thermization on the total bacterial count and spore formed bacteria of milk was studied. Thermization reduced more effectivly the total bacterial count and count of spore formed bacteria of milk than pasteurization. Thermization of milk would be useful in cheese making factory when total bacterial count of raw milk is high and acidity is low
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Эту запись предоставил Estonian University of Life Sciences