EFFECTS OF CONTINUOUS-FLOW MICROWAVE TREATMENT ON CHEMICAL AND MICROBIOLOGICAL CHARACTERISTICS OF MILK

Raw cows' and goats' milks were heated by microwave in a continuous fl ow unit up to temperatures ranging from 73.1 to 96.7 degrees C. The ef fects of the heat treatments were estimated by measurements of lactose isomerization, protein denaturation, inactivation of alkaline phospha tase and peroxidase and the total bacterial count. Negative phosphatas e tests and low bacterial counts, together with low degrees of whey pr otein denaturation, were achieved under several temperature/time combi nations. The results indicate that continuous microwave processing may be an efficient and mild approach for the pasteurization of milk.