1887

oa Ubisi Mail - Important principles in processing : technical

Volume 5, Issue 2
  • ISSN : 1815-1582

 

Abstract

Raw milk often contains pathogenic micro-organisms (germs that make one sick). It can also have micro-organisms that can spoil the milk. It is therefore very important that milk is pasteurised. Pasteurisation is a heat treatment that kills germs and reduces the number of micro-organisms that can make milk sour or rotten. Pasteurisation can take place at a low temperature for a long time (at 62°C for 30 minutes) or at a high temperature for a short time (at 72°C for 15 seconds).

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/content/ac_ubisi/5/2/EJC14920
2009-06-01
2019-10-19

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