本邦牛乳に対するH.T.S.T.殺菌法の適用に関する研究
1955 年 26 巻 1 号 p. 23-26
詳細
1955 年 26 巻 1 号 p. 23-26
1 Applyng the HTST pasteurization method which is used in general way in America and Europe to the Japanese raw milk of which bacterial count is extremely remarkable, we recongnized that this new method is not suitable to our milk under its proper condition of temperature and time except the raw milk of winter season and of high quality.
2 Also we found that the milk pasturized by HTST method is nearest to raw milk in its flavor, Vitamin C content and TSA Test, but is inferior to milk pasteurized by other method (63°C 30min., 75°C 15min. or 80°C 5min. ) in its keeping quality.
