Pasteurization involves heating milk to temperatures high enough to eliminate certain unwanted bacteria while retaining the nutritional properties of milk. In most modern methods, milk is heated to 72 °C (161.6 °F) for 15 seconds or to 140 °C (284 °F) for three seconds then rapidly cooled to 4 °C (39.2 °F). It does not involve the use of any additives whatsoever. Pasteurization not only makes the milk suitable for consumption, but also increases the length of time it can be kept before it spoils.
Category
Site internet source
Weight
0