Influence of pasteurization on physical and chemical characteristics and qualities of milk

Mlijeko, da bi se upotrijebilo kao namirnica treba do momenta upotrebe da sačuva karakteristične osobine. Tretiranje mlijeka visokim temperaturama, obezbjeđuje higijensku kvalitetu i određuje garanciju kvalitete, zavisno od primijenjenih metoda obrade. Dobiveni proizvod treba da posjeduje određeni fizičko-kemijski, higijenski i nutritivni karakter kod direktne upotrebe i da posluži kao kvalitetna sirovina u daljoj preradi. Ispitivanje ovih svojstava pasteriziranog mlijeka je bio osnovni cilj našeg rada.Influence of high pasteurization temperatures on quality, characteristics and market value of pasteurized milk was studied. Experiment and tests were carried in two dairies. Quality of raw milk was determined with regard to its physical, chemical and microbiological characteristics at the moment of entering the plant. Pasteurized milk quality was evaluated in samples taken immediately after the pasteurization, samples taken at the moment of filling, and also in samples of pasteurized milk taken at random at the market. Determined data of milk fat contents in pasteurized milk samples were not in contrast to the standard. Total non-fat solids varied from 7.50 to 8.70 per cent. Other components contents determined in pasteurized milk samples varied within limits of normal, and differences could not be stated when data relative to pasteurized milk samples were compared to the same data of the original raw milk. Physical characteristics of pasteurized milk as well did not vary to a greater extent. Biological and microbiological quality of original raw milk influenced quality ot pasteurized mil