Affiliation:
1. Department of Dairy Science, University of Maryland, College Park, Maryland 20740
Abstract
Attitudes, developments, and progress related to heating of milk for microbial destruction are outlined. Milk was first heated to increase its shelf-life. Eventually heat was applied to satisfy a requirement for prevention of milkborne diseases. Selection of proper time-temperature combinations of thermal processing can result in sterilized milk. Interest in sterilized milk for non-refrigerated distribution is at an all time high because of potential saving in energy and transportation costs.
Publisher
International Association for Food Protection
Subject
Microbiology,Food Science
Cited by
39 articles.
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