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2019 Journal of Agroalimentary Processes and Technologies 2019, 25(4)
 
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33 .   Microwave effects on milk investigated by the bacterioscopic analysis

Authors: Anca Dumuţa, Zorica Voşgan, Lucia Mihălescu, Oana Roşca, Florin Boltea

Volume 18, Issue 2;
Pages: 155-160;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551



Abstract:

Since microwave heating is a relatively new food processing procedure in this research we investigated its impact on the morphological integrity and viability of spontaneous microflora in raw milk. Impact assessment of the microwave treatment was carried out by the bacterioscopic analysis of the smears made with milk collected in the 6 different experiment stages, obtained by Gram staining method and examined by immersion. Bacterioscopic study demonstrates that microwave exposure interval of 15-30 s is the best way to inactivate microorganisms in the vegetative form existing at a given moment in milk.

Keywords: bacterioscopic analysis, milk, microwave treatment, microorganisms

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