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Methods of milk pasteurization |
Tests of pasteurized milk |
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1. Holder (Vat) method - 63-66 °C for at least 30 minutes 2. HTST method - 72 °C for 15 seconds 3. UHT method - 125 °C for few seconds |
1. Phosphate test 2. Standard plate count 3. Coliform count |
HTST: High temperature and short time
UHT: Ultra high temperature