EVALUATION OF THE MICROBIOLOGICAL QUALITY OF FRESH AND PASTEURIZED MILK

Rezumat

Milk, due to its chemical composition and the high degree of digestibility of the components, holds an important place in the rational diet of man, being one of the most accessible sources of protein of animal origin, with a superior biological value. At the same time, milk is an ideal medium for the growth and multiplication of microorganisms, which can lead to changes in taste and smell, color, texture and even its sanitary value. The present study makes a comparison between fresh (raw) milk and pasteurized milk, in terms of the total number of germs, which an important microbiological indicator in determining the quality of milk.