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Effect of ultrasonic and ultraviolet irradiation on the chemical and bacteriological quality of milk



Effect of ultrasonic and ultraviolet irradiation on the chemical and bacteriological quality of milk



Egyptian Journal of Dairy Science 4(1): 1-6



Milk was treated by ultrasonic vibrations followed by UV irradiation for 5, 10, 15 or 20 s. Total and coliform counts, development of acidity, coagulation by rennet, and milk flavour were examined. About 93% of the total and 99.5% of coliform counts were destroyed after UV irradiation for 20 s.

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