STUDY OF PHYSICOCHEMICAL AND MICROBIOLOGICAL QUALITY OF PASTEURIZED MILK IN AN INDUSTRY FROM SANTA CATARINA (BRAZIL)

Abstract

Twenty samples of raw milk were analysed frem different parts of the procesing line: at the packing, storage and expedition. The results of density, crioscopy, fat, inhibitors, preservatives, microorganisms and absence of inhibitors and preservatives. Recontamination occurred in 20% of total pasteurized milk.