Izvorni znanstveni članak

The influence of microbiological quality of raw milk on the keeping quality of pasteurized milk

Ljerka Kršev ; Dukat - Mljekara Zagreb d.d., Marijana Čavića 9, 10000 Zagreb
Ljubica Tratnik
Irena Pirjavec
Anica Borović

Sažetak

Microbiological quality of lo collected raw milk samples was determined during summer. After pasteurization (80 °C/60") bacteriological quality and shelf-life, under temperature conditions of +8 °C, of pasteurized milk samples were investigated. Keeping quality of pasteurized milk samples (+ 8 °C) was of 5 days.

Ključne riječi

bacteriological quality raw milk and pasteurized milk samples; keeping quality

Hrčak ID:

95472

URI

https://hrcak.srce.hr/95472

Datum izdavanja:

9.9.1992.

Podaci na drugim jezicima: hrvatski

Posjeta: 1.111 *