Pasteurization Of Milk Essay
extent of such reactions should be specifically quantified in future studies as a means of accurately determining consequences of protein hydrolysis, (John O' Brien, et al.,1997).
The quality and shelf life of fluid milk products are dependent on the amount and type of microorganisms present following pasteurization. This study evaluated the effects of different pasteurization processes on the microbial populations in fluid milk. The objective was to determine whether certain pasterurization processes lead to an increase in the amount of bacteria present in pasteurized milk by activating Bacillus Spores. Samples of raw milk were collected on the day of arrival at the dairy plant. The samples were pasteurized at 63ºC for 30 min (low temp), 72ºC for 15 s (high temp, short time), 76ºC for 15 s and 82ºC for 30 min. The pasteurized samples were then stored at 6 º C and 10ºC for 14 days. The samples were analyzed for standard plate count and Bacillus count immediately after pasteurization and after 14 days of storage. Pasteurization of milk at 72ºC and 76ºC significantly (P < 0.05)
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