DAIRY PRODUCT PROCESSING

Abstract

Virtually all the milk sold for liquid consumption is heat treated by one of three methods — pasteurisation, sterilisation or ultra heat treatment (UHT). The purpose of heat treatment is two‐fold: to ensure that milk is perfectly safe to drink and to extend its keeping quality.

Citation

Hayes, S. and Buttriss, J. (1986), "DAIRY PRODUCT PROCESSING", Nutrition & Food Science, Vol. 86 No. 5, pp. 19-20. https://doi.org/10.1108/eb059137