Microfiltration in the Processing of Extended Shelf Life Skim Milk ...

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Control• 5 gallons of untreated milk held at 35-37ºF for 17 days and similarly sampled.
Changes in SPC of Cream and Skim Layersand Constant Temperature ControlBacterial Counts (log cfu/m l)10.009.008.007.006.005.004.003.002.001.000.00Composite sample dayMIN. QUALITYControlCreamBottom0 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18Time (days)
Page 5 and 6: Available Markets for Shipping of R
Page 7 and 8: Time to Deteriorate is Relative•
Page 9 and 10: Setting Minimum AcceptableMilk Qual
Page 11 and 12: Ohmic Heating Passing AC current th
Page 13 and 14: H.P. Processing Foods
Page 15 and 16: Effect of Pressure and Time onMicro
Page 17 and 18: CO 2 Handling System• Praxair sup
Page 19: Sampling• Samples taken daily for
Page 23 and 24: Market Use• If for fluid consumpt
Page 25 and 26: Microfiltration• Advantages- Remo
Page 27 and 28: Reduction in Spore CountSpore Count
Page 29 and 30: Mean Log Reduction in TotalBacteria
Page 31 and 32: Shelf life comparison between micro
Page 33 and 34: Regulatory Considerations• Equiva
Page 35 and 36: AcknowledgementsDairy Management In

Microfiltration in the Processing of Extended Shelf Life Skim Milk ...

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