| http://www.w3.org/ns/prov#value | - Advantages of Pasteurization according to Frazier and Westhoff (1988): ?? It does not produce an unpleasant cooked flavour. ?? Shelf life of milk is increased due to a marked decrease in the total bacterial count. ?? Some Harmful pathogens especially TB bacteria are destroyed. ?? It inactivates enzymes such as phosphatase and lipase in milk which adversely affect the quality of milk. ?? It increas
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