Microbiological, chemical, physical, and proteolytic activities of raw milk after thermal processing

Microbiological, chemical, physical, and proteolytic activities of raw milk after thermal processing

ABSTRACT The aim was to evaluate the microbiological, chemical- physical, and shelf-life quality of milk samples after pasteurization (HTST) for 10 days or ultra-high temperature (UHT) treatment for 120 days. Raw milk counts of mesophilic aerobic microorganisms, Staphylococcus spp. and thermotoleran...

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Bibliographic Details
Main Authors: H.S. Milaneze, L.S. Silva, L.B.M. Kottwitz, M.A. Zambom, L.M. Fonseca, A.T.B. Guimarães, M.S.S. Pozza
Format: Article
Language:English
Published: Universidade Federal de Minas Gerais
Series:Arquivo Brasileiro de Medicina Veterinária e Zootecnia
Subjects:
contamination
caseinomacropeptide
heat treatment
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352018000501625&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352018000501625&lng=en&tlng=en

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