In this study one litre plastic bags, filled with raw milk were submited to heat treatments in water bath at 70 ± 1,0°C. The time of treatment varied from 5 to 25 minutes. The results found showed that the heat treatments did not affect the physical-chemical properties of milk at any time and reduced the total microbial population at levels compatible with the Brazilian legal standards and eliminated completely total and feacal coliforms present in the raw milk.
milk; bacteria; coliforms; heat treatment
