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Effect of initial bacteriological quality of raw milk on the quality of pasteurised milk and handling conditions



Effect of initial bacteriological quality of raw milk on the quality of pasteurised milk and handling conditions



Cheiron 9(2): 75-81



Bacteriological examination of 20 samples of raw chilled milk as received at the dairy, showed that they had an av. standard plate count (SPC) of 46 X 106/ml. After standardization by mixing with reconstituted skim milk, the SPC was reduced to 21 X 106/ml and coliform counts were 45.9 X 103/ml, thermoduric counts 177 X 103/ml and thermophilic counts nil; the methylene blue reduction time was 32 min.

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