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UHT is most commonly used in milk production, but the process is also used for fruit juices, cream, soy milk, yogurt, wine, soups, honey, and stews. [3] UHT milk was first developed in the 1960s and became generally available for consumption in the 1970s. [ 4 ]
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Steam infusion can be used to pasteurize a variety of dairy products. For ultra pasteurization, also known as ultrahigh-temperature pasteurization, the milk is heated to temperatures in the order of 140 °C. During steam infusion, milk is brought into contact with steam at 140 °C for one or two seconds.
The most common method of pasteurization in the United States today is High Temperature Short Time (HTST) pasteurization, according to the International Dairy Foods Association. This process uses ...
Pasteurization is a process that involves heating food products (in this case, milk) to a specific temperature for a certain amount of time to kill off bacteria and extend the shelf life of the ...
Dairy machinery encompasses and describes a wide range of machine types that are involved in the production and processing of dairy related products such as yogurt, ice cream, processed cheese, desserts and is a slightly different genre to pure milking machinery.