What do we call the process of heating milk to a high temperature and then cooling it quickly?
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The heat used during the UHT process can cause Maillard browning and change the taste and smell of dairy products. An alternative process is HTST pasteurization (high temperature/short time), in which the milk is heated to 72 °C (162 °F) for at least 15 seconds.
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" Pasteurization "
Pasteurization is the process by which milk is heated first and cooled quickly.
This is done so to kill bacteria in it and to prevent it's growth it needs to be cooled.
This allow for not spoiling it.
Pasteurization is the process by which milk is heated first and cooled quickly.
This is done so to kill bacteria in it and to prevent it's growth it needs to be cooled.
This allow for not spoiling it.
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