What are the four ways of heat treating milk, to kill of any pathogenic bacteria’s?
Pasteurisation, Ultra Heat Treatment (UHT), Sterilisation and Microfiltration.
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What is ‘Pasteurisation’?
Pasteurisation, is when milk is heated quickly to 72°C, for 15 seconds, then rapidly cooled.
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What is Ultra Heat treatment (UHT)?
Ultra Heat Treatment (UHT), is where milk is heated to at least 135°C for 1-4 seconds, and then packed into sterile containers, where the milk is kept at an ambient temperature for several months.
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What is Sterilisation?
Sterilisation, is where bottled raw milk goes through a steam chamber at 110°C, for 10-30 minutes.
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What is Microfiltration?
Microfiltration, is where bacteria’s that turn milk sour remain after pasteurisation. Microfiltration forces milk through a membrane which separates the milk from the souring bacteria, extending the shelf life.
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What is Lactose Intolerence?
People with lactose intolerence need to avoid food containing lactose (a type of sugar). Lactose is found in milk, so you’d have to check labels for ingredients contains milk-base products. However, they could use lactose free products.
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Is milk a high risk food?
YES! Milk should always be consumed by its ‘use by’ date, otherwise it’ll spoil and can cause food poisoning. You can usually tell is milk is spoiling, due to its sour smell.
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Other cards in this set
Card 2
Front
What is ‘Pasteurisation’?
Back
Pasteurisation, is when milk is heated quickly to 72°C, for 15 seconds, then rapidly cooled.
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