Bulletin of the IDF N° 516/2022: Heat Treatment of Milk
|published date||28 April 2022|
|reference||Bulletin of the IDF/516|
Heat treatment is the most widely used processing technology in the dairy sector to guarantee product safety and longer shelf-life. It includes treatments such as thermisation and usually combined with very clean packaging technology, is increasingly applied in many countries. ESL processing intends to combine the advantages of HTST pasteurisation, such as no cooking flavour and low protein denaturation, with the advantage of a longer shelf-life of UHT treated and aseptically packed milk.
This publication provides an overview of the different heat treatments applied to milk for direct consumption or prior to further processing, and their verification procedures.
Cite this content as:
International Dairy Federation. (2022). Heat treatment of milk (Bulletin of the IDF n° 516/2022). https://doi.org/10.56169/XMDR7579