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Effect of treating milk with a hydrodynamic vibrator on bacterial contamination



Effect of treating milk with a hydrodynamic vibrator on bacterial contamination



Sovershenstvovanie tekhnologicheskikh protsessov v molochnoi promyshlennosti Tom I Chast' II: 49-52



Tests of a hydrodynamic plate vibrator developed at the authors' Institute (USSR Patent 265 606) showed that when working at 0.5 MN/m2 and 15 deg C, it reduced the total bacterial content of raw milk from approx. 2 to approx. 1 million/ml; and that at 70 deg C, it reduced it from 1 million to 240 000/ml.

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