Abstract:This study was aimed to investigate the effect of raw milk qualities on their corresponding pasteurized milk stored at different chilled temperatures. Raw milk collected from two different sources, Banhong (BH) milk farm and Mae Tha (MT) collection center, were pasteurized at 78 ± 2ºC for 30 s and kept for 21 days at 4-8ºC. During the storage period, representatives of milk treatments were assessed for their chemical, microbiological and sensorial characteristics. Collected data revealed that there was only mi… Show more
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