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Control of stassanisation of milk


Control of stassanisation of milk



Chim. el Ind 31: 1000-1003



Milk pasteurized at 70 degrees by Stassano's method was unchanged in appearance, odour, taste, and in respect of ease of clotting and separation of cream. Aerobic bacteria were reduced from 553 X 106 to 2000 per ml., and organisms of the coli aerogenes group from 2000 to nil. Only 13.5 per cent, of the soluble albumin was coagulated.

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Related references

Stassanisation of Milk. Internal. Dairy Congress. Copenhagen: Bianco Luno A/S., 28-36, 1931

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