'Microbiological milk quality' presentation slideshows

The Effect of Storage Temperature and Duration on the Composition and Bacteriological Quality of Raw Milk

Storage of milk production in cold temperatures is a current Tunisian legislation request. However, there is no specification of a limit period for this. The main aim of this study was to assess the effect cold storage and during transport on physicochemical and bacteriological quality of milk in the region of Mahdia. An investigation was carried out on 61 dairy farms in which milk was stored for 2, 24 and 48 hours and transported under refrigeration until the center.

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