| 摘要 |
2122593 9308697 PCTABS00021 A method of heat-treating unpasteurized fresh milk, which after packing is distributed and stored at temperatures between 5 ·C and 10 ·C, and whereby the content of psychrotrophic, aerobic spores in the milk is reduced at least 106 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 ·C to 145 ·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.
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