Continuous sterilisation of milk cream - by indirect heating, followed by homogenising

摘要

The process consists of sterilising a flow of natural cream using indirect heating to 125-142 deg. C for 1-5 seconds; immediately homogenising at between 60 and 0 deg. C, pref. 40-50 deg. C; and bottling at 5 deg. C max. in hermetically sealed containers. Homogenisation is carried out in a valve homogeniser with a feed pressure of 30-80 bar.