title: [Microflora of milk with prolonged storage term at different production process].
abstract: New technologies have been studied for their effect on microbiologic indices of milk with prolonged storage term. It has been shown that the use of double pasterization decreases the number of Bacillus subtilis representatives to units of CFU/ml. The method of hot milk pouring into sealed package has 99.8% efficiency. Residual microflora was of dozens of CFU/ml and remained stable during 10 days. Lactobacillus acidophilus being introduced in pasterized milk, the amount of residual microflora decreased 2.3 times and storage term for milk increased to 14 days.
authors.affiliation: OSC Galakton, 4 Raskova St., Kyiv, 02660, Ukraine.
authors.forename: V P
authors.initials: VP
authors.lastname: Chagarovskiĭ
authors.forename: I G
authors.initials: IG
authors.lastname: Kruchek
mesh_terms: D000818:Animals; D001412:Bacillus subtilis / Q000302:isolation & purification; D015169:Colony Count, Microbial; D005519:Food Preservation / Q000379:methods*; D006358:Hot Temperature; D007779:Lactobacillus acidophilus; D008892:Milk / Q000382:microbiology*; D013997:Time Factors