milk

Pasteurization and sterilization of milk

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Pasteurization and sterilization of milk.

Pasteurization should completely destroy the pathogenic microflora and 99% saprophilic microorganisms, without lowering the biological value of milk.

There are three ways of pasteurization:

1) low, otherwise long -lasting, It involves maintaining quickly heated milk at 63-65 ° C within 20— … Zobacz

The impact of temperature on milk

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The impact of temperature on milk.

Bactericidal and hemolytic effect on microorganisms is attributed to lysozyme - a factor capable of dissolving nucleic acids. A natural factor that destroys bacteria, and especially streptococci, There is a lacthenin protein fraction, dzięki której przez dłuższy czas w warunkach tlenowych jest … Zobacz