Breaking of cooling chain influencing microbial quality of pasteurized milk
The aim of this thesis was to evaluate the changes of the microbiological quality of milk during storage. Fresh pasteurized milk was used for the laboratory experimentations. Cooling chain of the samples was broken for 8 and for 12 hours at different temperatures (22–30 °C). In these samples, total...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Mendel University Press
2007-01-01
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| Series: | Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis |
| Subjects: | |
| Online Access: | https://acta.mendelu.cz/55/2/0071/ |