Traditional Culture Encyclopedia - Traditional festivals - What are the sterilization methods for dairy products?
What are the sterilization methods for dairy products?
Sterilization methods of dairy products:
(1) Low temperature and long time sterilization (LTLT) This is a traditional sterilization method. The heating conditions are: 62-65℃ for 3min. There are intermittent and continuous types. Because of the long heating time and unsatisfactory effect, this method is rarely used in production at present.
(2) High temperature short time sterilization (HTST) The heating conditions of this method are: 72-75℃ for 15 seconds; Or 8-85 DEG C for 1-15 seconds. Generally, continuous sterilization equipment is adopted. Such as a plate sterilizer.
(3) Ultra-high temperature instantaneous sterilization (UHT) The treatment conditions of this method are 13-15℃ for .5-4. seconds. Treating fresh milk with this method can kill all microorganisms in milk, which is an ideal sterilization method. It can be stored for a long time after packaging under aseptic conditions.
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