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

Authors

  • LORENA BENATHAR BALLOD Universidade Regional de Blumenau
  • ADRIANA BRAMORSKI Universidade Regional de Blumenau

DOI:

https://doi.org/10.5380/cep.v8i2.15048

Keywords:

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

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.

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How to Cite

BALLOD, L. B., & BRAMORSKI, A. (1990). DOMESTIC BOILING INFLUENCE IN MICROBIOLOGICAL QUALITY OF PASTEURIZED “C TYPE” MILK COMMERCIALIZED IN BLUMENAU (BR. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 8(2). https://doi.org/10.5380/cep.v8i2.15048

Issue

Vol. 8 No. 2 (1990)

Section

Artigos

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