A METHOD OF PRODUCING UHT MILK WITH IMPROVED FLAVOUR QUANTITIES

摘要

1. A method for producing UHT milk which includes pretreatment of the milk by separation and standardisation, and also homogenisation and heat treatment, characterized in that the heat treatment takes place at a temperature exceeding 135 degree C; and that the method also includes enzyme deactivation in one or more stages, at a temperature of 55-70 degree C for 2-10 minutes. 2. The method as claimed in claim 1, characterized in that the enzyme deactivation takes place after the heat treatment. 3. The method as claimed in claim 1, characterized in that the enzyme deactivation takes place before the heat treatment. 4. The method as claimed in any of the preceding claims, characterized in that the enzyme deactivation takes place at a temperature of 63-65 degree C for 4-8 minutes.