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ABSTRACT
Milk is one of the main products in all countries of the world. For its commercialization it suffers
different processes according to the way in which it is desired to sell or export to the market.
Among the main methods of thermal treatments of milk we find: sifted milk; subjected to heat
treatment of 65ºC for approximately 20 seconds. Pasteurized milk; subjected to pasteurization
treatment, in order to reduce the number of harmful microorganisms in milk. UHT milk;
subjected to high temperatures (ultra high) to completely eliminate the water content.
In each of the thermal treatments of milk, we detail its advantages, disadvantages, methods,
and benefits that contribute to the human being; the conditions that must be taken into account
and the treatment relationships.
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