What are the two methods of heat treating milk?
The two most common methods of heat treating milk are:
- Pasteurization: This is the most common method of heat treating milk. It involves heating the milk to a temperature between 145 and 161 degrees Fahrenheit for 15 to 30 seconds, or at a lower temperature for a longer period of time. This process kills most harmful bacteria while preserving the milk's flavor, nutritional value, and appearance.
- Ultra-Pasteurization: This method of heat treating milk involves heating the milk to a temperature of at least 280 degrees Fahrenheit for at least two seconds. This process kills all harmful bacteria, spores, and enzymes, making it the most effective way to extend the shelf life of milk. However, it can also slightly change the milk's flavor and nutritional value.
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