Effect of the bacterial quality of raw milk on the bacterial quality and some other properties of low‐heat and high‐heat dried milk

Abstract

The relation between the bacteriological quality of raw milk and the quality of low‐and high‐heat powder made from it has been investigated. Powder quality is largely unrelated to raw milk quality and is determined by the heat treatment applied during manufacture. Nevertheless, evidence is presented which suggests that raw milk with bacterial counts greater than 2 × 106 colony forming units per ml should not be used for the manufacture of powders to be used for recombination.