METHOD FOR STERILIZING MILK

摘要

Milk is sterilized by a cold treatment with hydrogen peroxide as sterilizing agent and the residual, hydrogen peroxide is subsequently converted to water and oxygen by having the milk flowing through fibers in which a catalase enzyme is occluded. The catalase-occluding fibers can also loosely be added to the milk. This treatment avoids the administration of heat and ensures that no residual hydrogen peroxide is left in milk. The flavor and taste qualities of milk are wholly unaffected by this treatment.