| 摘要 |
A method for processing milk, of the type comprising the steps of: - separating (4) the milk into a creamy part (C) and into a skimmed part (S); - micro-filtering (9) the skimmed part, in one or more stages, generating a permeate with low bacterial charge and a retentate in which are concentrated any bacteria and somatic cells; - pasteurizing (10) the permeate, possibly after adding a fraction of creamy part (C) to the permeate; - cooling (11) t o a preservation temperature lower than ambient temperature and preferably of about 2-6 ~C, is characterized in that, before separating (4) the milk into a creamy part and into a skimmed part there is a step of pre-processing (2) al l the milk, in one or more stages, by means of an at least partial removal of bacterial charge and somatic cells. The skimmed part (S) of the milk is subjected to heating (8) at about 45-65 ~C for 10-20 seconds before micro- filtering (9).
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