The key issues associated with themicrobiological quality of heat-treated milks are examined, particularly safety andproduct quality. The principal types of heat treatment used for milk includepasteurization, sterilization, thermization and UHT. Microbiological standards for theseproducts are summarized. The pathogens that could occur in raw milk and that could surviveheat treatment are described. Critical control points during the processing of milk arediscussed, including raw milk quality, processing temperature and time, post-processingcontamination and storage temperature. Different tests for measuring the keeping qualityof heat-treated milk are summarized.
Lewis M.J. International Journal of Dairy Technology 1999(November), 52 (4), 121-125 (23 ref.) En:en (saan: 513038)
Stay informed for just £1! *
Get access to unbiased and data-driven news with a subscription to Just Drinks.
What’s included in your subscription:
- Unlimited access to Just Drinks content including daily global news, in-depth analysis, and interviews with C-suite executives
- Unbeatable coverage of categories from beer, wine and spirits to soft drinks and hot
beverages - Unrivalled drinks industry comment from Dean Best, Jessica Broadbent and leading sector specialists
Have a Subscribtion Sign in
Go deeper with GlobalData
Get help with subscribing or signing in
*30-day digital subscription for £1. Available to new subscribers only
