摘要：We have studied the activity of bacteria that adversely effect the quality of pasteurized milk marketed for consumption as a function of the changing environmental conditions during storage. The research findings indicate what dependant on temperature and duration of storage, several bacterial species, in particular Escherichia coli, Klebsiella, Pseudomonas and Enterobacteria were detectable at increased levels. In addition, Viridans, Lactic Streptococcus, Staphylococcus aureus were apparent al biet at low levels. In conclusion, it was found that the conditions in which pasteurized milk is stored do contribute to the level of micro organisms in the milk.
