Heating Milk for Microbial Destruction: A Historical Outline and Update 1

Journal of Food Protection
D C Westhoff

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.

Citations

Jan 1, 1981·Journal of Dairy Science·D C Westhoff
Sep 25, 2003·Journal of Food Protection·Shlomo SelaBaruch Rosen
Nov 21, 2017·Journal of Dairy Science·Kathryn J BoorSam Alcaine
Feb 1, 1988·Applied and Environmental Microbiology·V K BunningJ T Tierney

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