Effect of heat treatment on the content of microorganisms in drinking milk

The microflora of raw milk is in the center constant attention at enterprises where it processed. Since microbiota pasteurized determined by percentage heat-resistant bacteria that are present material. Defects during storage associated with development residual products. aim work was to determine quantitative changes using different pasteurization temperatures. Pasteurization first and extra grades carried out t = +72 °С +91 a holding time 15–20 s. In milk, amount microorganisms groups determined: mesophilic, psychrotrophic, lactic acid, heat-resistant, spore-forming. It found before pasteurization, main part psychrotrophic mesophilic up 70%, share acid 25%, spore-forming were 4% 0.8%, respectively. temperature regime heat treatment (t 72 °C exposure for 20 s) contributed reduction 93.4% when grade 91.5% milk. That is, almost 6.4 times more remain drinking materials lower quality used. intensity death under s only 15.2 % 4.2 (first). 91 seconds had much stronger effect on this microflora, as its efficiency 52.9 49.2 %. mode 3.5 11.7 stronger, respectively, compared °C. Therefore, order apply an effective enterprise, necessary know qualitative composition