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MICROBIOLOGICAL AND
PHYSICOCHEMICAL PROPERTIES OF
PASTEURIZED MILK
Introduction
Conclusion
Introduction
Dairy factories faced with so many problems of
which the quality control measures
Destroy non-pathogenic
microorganisms of raw milk
Pasteurization
Pasteurized Milk
Milk (3-3,2% fat)
Titration Acidity
pH meter pH
Microbial Test