The effect of different heat treatments in the pasteurized milk

Abstract

The objective of this work was to determinate the effect of different heat treatments on the sensorial and microbiologic quality of the pasteurized milk. Differents heat treatments between 72 and 84 ºC during 6 s at the cow milk. The recontamination title, psychotrops thermoresistant, numbers in pasteurized milk and psychotrops in the enriched milk were estimated. Sensorial evaluations and quantification of mesophilic aerobic, total coliform, faecal coliform and psychotrops microorganisms were determinate. All heat treatments selected were efficient for obtain pasteurized milk of good quality. The final consideration from sensorial, microbiologic and economic criteria the treatment selected was 72 ºC temperature for 16 s as the better one. With the results obtained of the recontamination title, finally was estimated that treatments milk to 72 ºC for 16 s the shelf life is 5 days in 6 ºC.