The aim of this investigation was to evaluate the suitability of fresh milk-undergone changes in chemical and microbiological features when kept at 4±1°C and room temperature and pasteurized at 71.7 °C and 15 seconds for health and standards.

In the samples obtained from fresh and pasteurized milk, pH, titrable acidity (% lactic acidity), TMAB(total mesophyl aerobic bacteria) and coliform microorganisms were investigated.

As a result; significant changes were obtained in acidity and number of coliform bacteria in milk kept at 4±1°C and pasteurized at 71.7 °C for 15 seconds within 32 hours of arrival and in total mesophyl aerobic bacteria, pH and acidity in fresh milk kept at room temperature and then pasteurized in the same condititions above.