The key issues associated with themicrobiological quality of heat-treated milks are examined, particularly safety andproduct quality. The principal types of heat treatment used for milk includepasteurization, sterilization, thermization and UHT. Microbiological standards for theseproducts are summarized. The pathogens that could occur in raw milk and that could surviveheat treatment are described. Critical control points during the processing of milk arediscussed, including raw milk quality, processing temperature and time, post-processingcontamination and storage temperature. Different tests for measuring the keeping qualityof heat-treated milk are summarized.
Lewis M.J.   International Journal of Dairy Technology  1999(November), 52 (4), 121-125 (23 ref.)  En:en   (saan: 513038)

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