Heat Treatment of Milk
Heat treatment is an energy transfer 0f heat into milk. Heat treatment is often referred to as “heating,” leading to terms of heat treatment processes.
Energy requirement is necessary for heating the milk.
The objective of the heat treatment is to completely inactive all microorganisms which are contained in milk.
Primarily, heat treatment is a hygiene oriented activity within the entire framework of processing.
On the other hand, it is a dominant factor for improving the shelf life of all fresh milk products and is a legal obligation.
The most common thermal process, not only in diary technology, is pasteurization.
Pasteurization is the thermal inactivation of microorganisms at the temperature below 100 degree C, which improves the hygienic quality of food and achieves a certain level of preservation.
Heat Treatment of Milk
