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Volume 86, Issue 5
1 May 1986
Nutrition & Food Science Cover Image for Volume 86, Issue 5
Review Article| May 01 1986

DAIRY PRODUCT PROCESSING

Susan Hayes;
Susan Hayes
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Judy Buttriss
Judy Buttriss
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Author & Article Information
Publisher: Emerald Publishing
Online ISSN: 1758-6917
Print ISSN: 0034-6659
© MCB UP Limited
1986
Nutrition & Food Science (1986) 86 (5): 19–20.
https://doi.org/10.1108/eb059137

Virtually all the milk sold for liquid consumption is heat treated by one of three methods — pasteurisation, sterilisation or ultra heat treatment (UHT). The purpose of heat treatment is two‐fold: to ensure that milk is perfectly safe to drink and to extend its keeping quality.

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© MCB UP Limited
1986
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