Effects of High-Temperature Milk Processing

  • Deeth H
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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.

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Deeth, H. C. (2021). Effects of High-Temperature Milk Processing. Encyclopedia, 1(4), 1312–1321. https://doi.org/10.3390/encyclopedia1040098

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