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certified pasteurized milk

 

Definition: cow's milk in which the maximum permissible limit for bacteria should not be more than 10,000 bacteria per mL before pasteurization and not more than 500 bacteria per ml after pasteurization; it must be cooled to 7.2°C or less and maintained at that temperature until delivery.

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© Copyright 2017 Wolters Kluwer. All Rights Reserved. Review Date: Sep 19, 2016.
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