Samples of cow's milk, packaged in polyethylene bags, were pasteurized submerged in a hot water bath at 65°C for 40 minutes. The F (65,6°C) values of pasteurization obtained were in the range admitted by the Brazilian legislation, giving evidence of the safety of the process. The shelf life of samples from two different batches was studied at the abuse temperature of 10°C. In one batch the shelf life was 4 to 5 days and in the other 11 days. Both were consistent with the shelf life get in products processed by conventional technologies, summing up positively with the possibility of adoption by the Brazilian legislation of this simple technology for small processors.
pasteurization; milk; shelf life
