| 摘要 |
A method of heat-treating unpasteurized fresh milk, which after packing is distributed and stored at temperatures between 5 DEG C and 10 DEG C, and whereby the content of psychrotrophic, aerobic spores in the milk is reduced at least 10<6> times. The milk is directly heated by being injected into a steam atmosphere. Subsequently, the milk and the steam are held at a holding temperature of 130 DEG C to 145 DEG C for less than 1 sec. As a result, it is possible to produce at heat-treated milk maintaining good sensory properties simultaneously with possessing a long keeping ability. |
