The reason why milk turns sour due to bacteria, even if it is pasteurized. Introduction: Raw milk is pasteurized by boiling it to 72ºC for about 15 seconds. Many bacteria would be killed during this procedure that includes pathogens. By law, raw milk should be pasteurized and packed in a licensed dairy plant.

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Answer 1

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Chapter 43, Problem 6SAQ

Summary Introduction

To describe: The reason why milk turns sour due to bacteria, even if it is pasteurized.

Introduction: Raw milk is pasteurized by boiling it to 72ºC for about 15 seconds. Many bacteria would be killed during this procedure that includes pathogens. By law, raw milk should be pasteurized and packed in a licensed dairy plant.

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Answer 2

Question

Chapter 43, Problem 6SAQ

Summary Introduction

To describe: The reason why milk turns sour due to bacteria, even if it is pasteurized.

Introduction: Raw milk is pasteurized by boiling it to 72ºC for about 15 seconds. Many bacteria would be killed during this procedure that includes pathogens. By law, raw milk should be pasteurized and packed in a licensed dairy plant.

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Answer 3

Question

Chapter 43, Problem 6SAQ

Summary Introduction

To describe: The reason why milk turns sour due to bacteria, even if it is pasteurized.

Introduction: Raw milk is pasteurized by boiling it to 72ºC for about 15 seconds. Many bacteria would be killed during this procedure that includes pathogens. By law, raw milk should be pasteurized and packed in a licensed dairy plant.

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Answer 4

Question

Chapter 43, Problem 6SAQ

Summary Introduction

To describe: The reason why milk turns sour due to bacteria, even if it is pasteurized.

Introduction: Raw milk is pasteurized by boiling it to 72ºC for about 15 seconds. Many bacteria would be killed during this procedure that includes pathogens. By law, raw milk should be pasteurized and packed in a licensed dairy plant.

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Answer 5

Chapter 43, Problem 6SAQ

Summary Introduction

To describe: The reason why milk turns sour due to bacteria, even if it is pasteurized.

Introduction: Raw milk is pasteurized by boiling it to 72ºC for about 15 seconds. Many bacteria would be killed during this procedure that includes pathogens. By law, raw milk should be pasteurized and packed in a licensed dairy plant.

Answer 6

Chapter 43, Problem 6SAQ

Summary Introduction

To describe: The reason why milk turns sour due to bacteria, even if it is pasteurized.

Introduction: Raw milk is pasteurized by boiling it to 72ºC for about 15 seconds. Many bacteria would be killed during this procedure that includes pathogens. By law, raw milk should be pasteurized and packed in a licensed dairy plant.

Answer 7

Chapter 43, Problem 6SAQ

Summary Introduction

To describe: The reason why milk turns sour due to bacteria, even if it is pasteurized.

Introduction: Raw milk is pasteurized by boiling it to 72ºC for about 15 seconds. Many bacteria would be killed during this procedure that includes pathogens. By law, raw milk should be pasteurized and packed in a licensed dairy plant.

Answer 8

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Answer 11

Ch. 43 - Prob. 1SAQ Ch. 43 - Prob. 2SAQ Ch. 43 - Prob. 3SAQ Ch. 43 - Prob. 4SAQ Ch. 43 - Prob. 5SAQ Ch. 43 - Prob. 6SAQ Ch. 43 - Prob. 7SAQ

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