Bacterial types and numbers present in raw milk are influenced by the health of the lactating cow, udder preparation practices, adequacy of equipment cleaning and sanitizing regimens, milk-cooling practices, and the length of time the milk is held before pasteurization. Residual bacterial populations in processed products are determined by initial numbers and types of bacteria in raw milk, time and temperature combination used to process milk, and care taken to prevent recontamination of the pasteurized product. Measures taken to protect raw and pasteurized products from contamination with bacteria contribute to final product quality and shelf life extension.
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For centuries, ever since the legendary Ponce de Leon went searching for the elusive Fountain of Youth, people have been looking for ways to slow down the aging process. Medical science has made great strides in keeping people alive longer by preventing and curing disease, and helping people to live healthier lives. Average life expectancy keeps increasing, and most of us can look forward to the chance to live much longer lives than our ancestors.