Introduction and Historical
Milk and milk products may be heat treated by a range of processes, according to the properties required after processing. For example, in order of increasing severity of heat treatment, thermization is intended to increase the keeping quality of milk under refrigeration by giving a minimum of heat treatment sufficient to destroy psychrotrophic vegetative contaminating microorganisms; pasteurization is intended to make the milk or product safe by destroying all the vegetative pathogenic organisms; and sterilization is intended to destroy all the microorganisms present, both vegetative forms and spores, or at least make them incapable of growth in the product, so that a long keeping quality is obtained without refrigerated storage.
KeywordsHeat Exchanger Milk Product International Dairy Federation Bacteriological Quality Dairy Technology
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