Pasteurization to improve traditional dairy products
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Muhi El-Dine Hilali, Barbara Rischkowsky, Barbara Wieland. (1/5/2017). Pasteurization to improve traditional dairy products. Ethiopia: CGIAR Research Program on Livestock and Fish.
Pasteurization is a simple process in which milk is heated to 65°C for 30 minutes or 73°C for 15 seconds, killing pathogenic bacteria. Milk pasteurization is the first step to process safe and high-quality products. Milk must be boiled or at least pasteurized before consumption.
Hilali, Muhi El-Dinehttps://orcid.org/0000-0002-8945-9613