Open AccessTHE KEEPING QUALITY OF THE PASTEURIZED MILK PRODUCED IN THESSALONIKI - GREECE
Author(s) -
Α. Πανετσοσ,
Π. Καραιωαννογλου,
Α. Μαντησ
Publication year - 1973
Publication title -
journal of the hellenic veterinary medical society
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.186
H-Index - 7
eISSN - 2585-3724
pISSN - 1792-2720
DOI - 10.12681/jhvms.20106
Subject(s) - pasteurization , food science , whole milk , quality (philosophy) , chemistry , physics , quantum mechanics
The keeping quality of the pasteurized milk produced in the district of Thessaloniki was examined. It was found that pasteurized milk which was stored at 4° C, continued to have the same bacterial counts, low acidity, and no off flavours after 48 hours. The results were compared with those obtained from samples of milk collected from different stores.