Pasteurization to improve traditional dairy products
Citation
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.
Abstract
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.
DSpace URI
https://hdl.handle.net/20.500.11766/8518Collections
- Agricultural Research Knowledge [12031]
