ABSTRACT: An analysis of historic data on high temperature. short time (HTST) fluid milk quality showed higher total bacterial counts and lower sensory defect judging scores at d 14 postprocessing for milk packaged in single-serve containers as compared with milk packaged in half-gallon containers from the same processing facilities. As postpasteurization contamination with gram-negat... https://www.anoivadavez.com/product-category/maine/