Milk pasteurization: efficiency of the HTST process according to its bacterial concentration

  • Ari Ajzental Universidade de São Paulo, Faculdade de Medicina Veterinária e Zootecnia, São Paulo, SP
  • Raphael Valentino Riccetti Universidade de São Paulo, Faculdade de Medicina Veterinária e Zootecnia, São Paulo, SP
  • Flavio Kier Krutman Universidade de São Paulo, Escola Politécnica, São Paulo, SP
  • José de Angelis Côrtes Universidade de São Paulo, Faculdade de Medicina Veterinária e Zootecnia, São Paulo, SP
Keywords: Milk (pasteurization), Milk (bacteriology), Pasteurization (efficiency)

Abstract

The efficiency of milk pasteurization (HTST) related to its standard plate count (SPC) values were assessed in 41 milk samples using a laboratory designed pasteurizing equipment. Based on results, it is demonstrated that efficiency of the process is affected by its bacterial concentration, where lower SPC values mean decrease in efficiency and that the performance of the process is not affected in presence of high SPC values in raw product.

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Published
1993-12-02
How to Cite
Ajzental, A., Riccetti, R. V., Krutman, F., & Côrtes, J. de A. (1993). Milk pasteurization: efficiency of the HTST process according to its bacterial concentration. Brazilian Journal of Veterinary Research and Animal Science, 30(2), 121-128. https://doi.org/10.11606/issn.1678-4456.bjvras.1993.52023
Section
PREVENTIVE VETERINARY MEDICINE