Dairy Processing Techniques

Discussion of 3 dairy processing techniques: Pasteurization, Ultra High Temperature (also known as ultra pasteurization), Homogenization. Pasteurization passes milk through pipes heated to approximately 135-165 degrees Fahrenheit. This is done to kill pathogens in order to make the milk safer for human consumption and extend shelf life. Ultra High Temperature processing boils the milk, thus killing off all pathogens. This extends shelf life to as long as 6 months without refrigeration. The down side is that it tastes somewhat “cooked”. Homogenization keeps the milk fat from separating from the solution by using pressure to force the milk through very small filters to break up the milk fat and keep it suspended in the solution.


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Last updated: 12/29/2017
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