الفهرس 
Milk thermizationOnly 14 pages are availabe for public view
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Abstract
To extened the keeping quality of r a w m i l k ia important to the dairy industery, both in the warm undeveloped countries, like Egypt, where refrigeration is not possible and i n the developed world where it is needed to increase the f l e x i b i l i t y of processing. There are many suggested methods of achieving this objective, among them colling to lower temperatures. However, under cooling the psychrotsophic organisms developed and produced thermoresistant proteolytic and lipolytic enzymes which cause spoilage i n milk and its products, Our study was to investigate the effect of the* mixation and carbon dioxide treatments of raw milk stored at low temperature t o prevent the growth of psychrotrophs, and increase the keeping qualiQ of raw milk produced under tropical conditions, The changes in bacteriologicd. and chemical-physical qual i ty o f raw and thermised mi lk (65 _f. 2 ~/30sc .) stored at 4 C/4 days and raw milk samples stored at room temp, were examined and the results are summarized as follows:
THE BACTERIOLOGICAL QUALITY n 2 Previous thermization of raw m i l k reduced the t o t a l bacterial counts by (la) and the germ number weakly increased from 4 x lo4 to 14.1 x lo4 cell/ml after 4 days of storage at 4 C, compared with raw m i l k stored under the same condi-tion which increased from 11.2 x 10 4 to 70.8 x lo4 cell/ml. However, i n raw milk stored at room temp it is greatly increased from 11.2 x lo4 t o 19.9 x 105 cell/ml a f t e r one day s torage.