Effect of high-temperature short-time (HTST) laboratory pasteurization on the survival of Burkholderia cepacia complex organisms in whole, low fat and skimmed milks

MeSH terms

• Animals
• Burkholderia cepacia / growth & development*
• Burkholderia cepacia / isolation & purification
• Cattle
• Fats
• Female
• Food Handling / methods*
• Food Microbiology*
• Hot Temperature*
• Humans
• Mastitis, Bovine
• Milk / chemistry
• Milk / microbiology*
• Sterilization / methods
• Sterilization / standards
• Time Factors