Heat Treatment of Cultured Dairy Products

Abstract

By heat-treating cultured dairy products, lactic acid bacteria as well as contaminants are eliminated so that a considerable prolongation of shelf-life can be achieved. In general, a temperature of 70 C and a holding time of 30–60 sec are sufficient to eliminate lactic acid bacteria as well as contaminants, primarily yeasts and molds. The heat resistance of the thermophilic lactic acid bacteria proved to be 10–15 C higher than that of the mesophilic lactic acid bacteria. The different steps of the technology are reviewed. The manufacture of dessert products based on whey proteins is also proposed. In the conclusion, it is pointed out that this technology is recommended only if recontamination of the product during the filling process is avoided.