Effect of pasteurization on the decay of Mycobacterium bovis in milk cream

Effect of pasteurization on the decay of Mycobacterium bovis in milk cream

Milk cream must be pasteurized in order to be sold in Brazil. However, there are no specific legal requirements for this product, and producers set their own pasteurization parameters using the ones approved for milk as a reference. Considering that fat protects bacteria from heat, that no thermal i...

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Bibliographic Details
Main Authors: Livia de Andrade Rodrigues, Karina Ramirez Starikoff, Gisele Oliveira de Souza, José Soares Ferreira Neto, Fernando Ferreira, Marcos Amaku, Ricardo Augusto Dias, José Henrique Hildebrand Grisi-Filho, Vítor Salvador Picão Gonçalves, Adriana Cortez, Marcos Bryan Heinemann, Evelise Oliveira Telles
Format: Article
Language:English
Published: Universidade Estadual de Londrina 2016-11-01
Series:Semina: Ciências Agrárias
Subjects:
Fat
Mycobacteria
Thermal death
Thermal treatment.
Online Access:http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/27327

Internet

http://www.uel.br/revistas/uel/index.php/semagrarias/article/view/27327

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