id: 32380
Title: High temperature processing of raw milk
Authors: Kolianovska L
Keywords: homogenization, pasteurization, milk, separation, transsonic processing.
Date of publication: 2022-12-14 08:48:58
Last changes: 2022-12-14 08:48:58
Year of publication: 2022
Summary: Modes of pasteurization of raw milk, which are used in the production of hard rennet cheeses, do not destroy all microflora. Even pasteurization of milk at a temperature of 75...76 °C for 20-25 seconds, which corresponds to the upper limit of heat treatment of raw milk in the production of hard rennet cheeses, provides only 94.6% efficiency of heat-resistant bacteria.
URI: http://repository.vsau.org/repository/getfile.php/32380.pdf
Publication type: Доповідь конференції
Publication: IV Correspondence International Scientific and Practical Conference «Scientific researches and methods of their carrying out: world experience and domestic realities», Vienna, Austria, 30.09.2022.
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