Process Milk is heated to 60°C. It is then forced under pressure through a machine with tiny holes that break up the large fat globules and disperse them evenly throughout the milk.
Effects • Improves the texture and flavour of the milk (makes
it creamier), as smaller fat globules are evenly dispersed throughout the milk and do not rise to the top as cream
Pasteurisation Process Milk is heated to 72°C for 25 seconds and then cooled quickly to 10°C.
Effects • Pathogenic bacteria are destroyed • Shelf life is extended (approximately six to eight days) • Loss of vitamin C and vitamin B1 (thiamine) • No noticeable change in flavour
Sterilisation
Process Milk is homogenised. It is then sealed into glass bottles and heated to 110°C for 30 minutes, then cooled.
Effects • Pathogenic bacteria are destroyed • Shelf life is extended (approximately six weeks if unopened)
• Loss of vitamin C and B-group vitamins • Flavour is slightly altered, as lactose becomes sweeter on heating
Ultra heat treatment (UHT) UHT milk is also known as long-life milk. It is used on aircraft and in hotel rooms.
Process Milk is heated to 132°C for one to two seconds and then cooled quickly to 10°C. It is then packaged in sterile containers.
Effects • Pathogenic bacteria are destroyed • Shelf life is extended (approximately six months if unopened)
and it does not require refrigeration
• Loss of vitamin C and B-group vitamins • Flavour is slightly altered, as lactose becomes sweeter on heating
Pathogenic means disease-causing.
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Homogenised milk
Unhomogenised milk Tip!
Homogenisation does not prolong the shelf life of milk or make it safe for consumption.
