Rischkowsky, BarbaraWieland, Barbara2018-10-302018-10-30Muhi El-Dine Hilali, Barbara Rischkowsky, Barbara Wieland. (1/5/2017). Pasteurization to improve traditional dairy products. Ethiopia: CGIAR Research Program on Livestock and Fish.https://hdl.handle.net/20.500.11766/8518Pasteurization is a simple process in which milk is heated to 65°C for 30 minutes or 73°C for 15 seconds, killing pathogenic bacteria. Milk pasteurization is the first step to process safe and high-quality products. Milk must be boiled or at least pasteurized before consumption.PDFCC-BY-4.0Pasteurization to improve traditional dairy productsBriefOpen access