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A. - Pasteurized milk is a dairy product produced by subjecting the raw milk to a thermal process temperature and time, to ensure the total destruction of pathogenic microorganisms and almost all non-pathogenic microorganisms.

Pasteurization is usually effected at temperatures below 100 ° C and should be followed by rapid cooling. Always interesting to operate at a higher temperature for a shorter time to, obtaining identical results bacteriological, retain a greater degree the original qualities of the product. A liquid acid can be pasteurized at a lower temperature. Pasteurization can be done once the product packaging or prior to this operation.

A. - Pasteurized milk is a dairy product produced by subjecting the raw milk to a thermal process temperature and time, to ensure the total destruction of pathogenic microorganisms and almost all non-pathogenic microorganisms.

Pasteurization is usually effected at temperatures below 100 ° C and should be followed by rapid cooling. Always interesting to operate at a higher temperature for a shorter time to, obtaining identical results bacteriological, retain a greater degree the original qualities of the product. A liquid acid can be pasteurized at a lower temperature. Pasteurization can be done once the product packaging or prior to this operation.