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DOMESTIC BOILING INFLUENCE IN MICROBIOLOGICAL QUALITY OF PASTEURIZED “C TYPE” MILK COMMERCIALIZED IN BLUMENAU (BR

LORENA BENATHAR BALLOD, ADRIANA BRAMORSKI

Abstract

Samples of four makes of Pasteurized "C type" milk were collected at the Blumenau area and were submited to microbiological analysis. Part of the samples was primarily subjected to "domestic boiling" procedure. The results demonstrated the this treatment presented a 100% efficiency of alI makes due to the presence of Escherichia coli.

Keywords

LEITE PASTEURIZADO - FERVURA; LEITE PASTEURIZADO - QUALIDADE MICROBIOLÓGICA. PASTEURIZED MILK - DOMESTIC BOILING; PASTEURIZED MILK - MICROBIOLOGICAL QUALITY.