Effect of commercial-scale high-temperature, short-time pasteurization on the viability of Mycobacterium paratuberculosis in naturally infected cows' milk.

@article{Grant2002EffectOC,
  title={Effect of commercial-scale high-temperature, short-time pasteurization on the viability of Mycobacterium paratuberculosis in naturally infected cows' milk.},
  author={Irene R Grant and Edward Hitchings and Alan Mccartney and Fiona J. Ferguson and Michael T. Rowe},
  journal={Applied and environmental microbiology},
  year={2002},
  volume={68 2},
  pages={
          602-7
        }
}
Raw cows' milk naturally infected with Mycobacterium paratuberculosis was pasteurized with an APV HXP commercial-scale pasteurizer (capacity 2,000 liters/h) on 12 separate occasions. On each processing occasion, milk was subjected to four different pasteurization treatments, viz., 73 degrees C for 15 s or 25 s with and without prior homogenization (2,500 lb/in(2) in two stages), in an APV Manton Gaulin KF6 homogenizer. Raw and pasteurized milk samples were tested for M. paratuberculosis by… CONTINUE READING

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