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)

Subscribe to Just Drinks

Join over 80,000 beverage industry professionals by unlocking full access for just $1 (plus VAT if applicable)

Already a Member? LOGIN HERE

Just Drinks membership gives you:

  • Unlimited access to Just Drinks content including in-depth analysis, exclusive blogs, industry executive interviews and management briefings
  • Unbeatable market coverage from wine and beer, to soft drinks
  • Unrivalled drinks industry comment from Dean Best, James Beeson and leading industry experts
Want multi-user access? Explore our multi-user & corporate memberships

70% of the beverage companies in the Forbes Global 2000 use Just Drinks