| 摘要 |
A process for the production of a liquid dairy product that is substantially free from micro-organisms that would bring about spoilage during storage of the untreated product at 10 DEG to 30 DEG C., which process comprises the steps of (a) heating a liquid milk product to a temperature not exceeding 105 DEG C., (b) heating the liquid milk product at a rate of at least 4.8 DEG C. per second to a temperature above 105 DEG C. and (c) cooling the liquid milk product at a rate of at least 8.8 DEG C. per second to a temperature below 110 DEG C., the total time that the liquid milk product spends above 105 DEG C. being such that the B* value of the complete heat treatment regime is not more than 1.01 and not less than about 0.5 and the C* value of the complete heat treatment regime is not more than 0.27. |
