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By a Group of Experts
The control of recontamination by heat-labile bacteria after pasteurization of milk is of paramount importance in ensuring the quality of the product. As the level of recontamination varies between countries, it is not possible to establish a «standard method». In this bulletin the microbiology of pasteurized milk is described briefly. The claims and characteristics of the methods which can be used for the control of recontamination bacteria are examined in detail, thus enabling the choice of «best» method for a particular situation.