Abstract
Modes of pasteurization of raw milk, which are used in the production of hard rennet cheeses, do not destroy all microflora. Even pasteurization of milk at a temperature of 75...76 °C for 20-25 seconds, which corresponds to the upper limit of heat treatment of raw milk in the production of hard rennet cheeses, provides only 94.6% efficiency of heat-resistant bacteria.
 Adopted modes of short-term pasteurization for most rennet cheeses at the level of 72...76 °C with a holding time of 20-25 s allow to achieve the residual amount of bacterial contamination of milk at 72 °C pasteurization mode - 3.2%, at 76 °C pasteurization mode - 0.7 %
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