Research Article
Effect of HTST Thermal Treatments on End-Use Quality Characteristics of Goat Milk
Figure 3
Mesophilic bacteria count (log CUF ml−1) of pasteurized goat milk stored at 4°C. Temperature–time combinations of 72°C/15 s, 72°C/25 s, 75°C/15 s, 75°C/25 s, 81°C/15 s, and 81°C/25 s considered as heat treatments.