Milk pasteurization: efficiency of the HTST process according to its bacterial concentration
Keywords:Milk (pasteurization), Milk (bacteriology), Pasteurization (efficiency)
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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