oa Ubisi Mail - Important principles in processing : technical

Volume 5, Issue 2
  • ISSN : 1815-1582



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).

Loading full text...

Full text loading...


Article metrics loading...


This is a required field
Please enter a valid email address
Approval was a Success
Invalid data
An Error Occurred
Approval was partially successful, following selected items could not be processed due to error