HYGIENE OF PASTEURIZED MILK DEPENDING ON PSYCHROTROPHIC MICROORGANISMS

摘要: Influence of storage temperature on the shelf life pasteurized milk and enzymatic activity psychrotrophi c bacteria in whole skimmed were main goals presented work. It was demonstrated that 10 0 C reduces to one third comparison with a at 4 C. The average full cream reached 31 d C, 32.57 d. At lives 11 for 10.71 milk. evaluation proteolytic lipolytic enzyme activities produced by microorganisms different showed increased psychrotrophic after 2 – 3 Storage did not allow production comparable amounts these enzymes three times longer interval.