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During pasteurization the nutritive value of milk is not altered to a great extent because the temperature employed is not high and cooking time is short. However, there is a slight decrease in heat labile vitamin such as thiamine and ascorbic acid. Proteins are denatured only slightly and minerals are not appreciably precipitated.

  • It does not produce an unpleasant cooked flavor.
  • Shelf life of milk is increased due to a marked decrease in the total bacterial count.
  • Harmful pathogens especially TB bacteria are destroyed.
  • It inactivates enzymes such as phosphatase and lipase in milk which adversely affect the quality of milk.
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14y ago

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