Pasteurising milk increases its shelf life by destroying pathogenic bacteria, thereby inactivating certain enzymes.
Download| Collections | |
| Issue Date | 2011 |
| Format | Fact Sheet |
| Rights Holders | Practical Action |
Pasteurising milk increases its shelf life by destroying pathogenic bacteria, thereby inactivating certain enzymes.
Download| Collections | |
| Issue Date | 2011 |
| Format | Fact Sheet |
| Rights Holders | Practical Action |