BENSON'S MICROBIOLOGY LAB CONCISE, LL+AC
14th Edition
ISBN: 9781264639892
Author: Brown
Publisher: MCG
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Chapter 43, Problem 6SAQ
Summary Introduction
To describe: The reason why milk turns sour due to bacteria, even if it is pasteurized.
Introduction: Raw milk is pasteurized by boiling it to 72ºC for about 15 seconds. Many bacteria would be killed during this procedure that includes pathogens. By law, raw milk should be pasteurized and packed in a licensed dairy plant.
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