Effects of High-Temperature Milk Processing
Hilton C. Deeth
Abstract
In this entry, high temperature is defined as 90 to 150 °C. Many dairy processes, including extended shelf-life (ESL) and ultra-high-temperature (UHT) processing, in-container sterilization, yogurt milk heat treatment, pre-heating or forewarming milk for production of sterile concentrated milk and powders, manufacture of co-precipitate and dolce de leche, involve heat treatments in this temperature range. Pasteurization is not included in this entry as it is generally performed at 72–75 °C.
Topics & Concepts
PasteurizationSterilization (economics)Food scienceShelf lifeWhole milkMaterials scienceChemistryBusinessForeign exchange marketFinanceExchange rateMeat and Animal Product QualityProbiotics and Fermented FoodsMicrobial Inactivation Methods