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| Milaneze,H.S.; Silva,L.S.; Kottwitz,L.B.M.; Zambom,M.A.; Fonseca,L.M.; Guimarães,A.T.B.; Pozza,M.S.S.. |
| ABSTRACT The aim was to evaluate the microbiological, chemical- physical, and shelf-life quality of milk samples after pasteurization (HTST) for 10 days or ultra-high temperature (UHT) treatment for 120 days. Raw milk counts of mesophilic aerobic microorganisms, Staphylococcus spp. and thermotolerant coliforms before HTST and UHT processing were 6.73 and 7.77; 2.84 and 4.30, and 4.68 and 4.37log10, respectively. Pseudomonas spp. were found in raw milk samples. No presence of any other microorganisms studied was detected and no microbial inhibitor was found. Processed samples met microbiological legal requirements. However, aerobic mesophilic counts for HTST pasteurized milk samples stored for 5 and 10 days increased to values comparable to those in raw... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Contamination; Caseinomacropeptide; Heat treatment. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352018000501625 |
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