Pasteurisation or sterilisation.
Pasteurisation is the heat treatment of milk at a temperature equal to 72°C for 15 seconds. This kills off pathogens and some spoilage organisms. This milk must be kept refrigerated (<5°C).
Sterilisation is done at a much higher temperature for a shorter time (eg UHT process is 142°C for 2 seconds). This kills off all pathogens and spoilage organisms. This milk can be kept unrefrigerated until opened.
Pasteurization (preservation by moderate heating) more especially LTLT = low temperature - long time.
yes it is good preservation tech
Milk from spoiling
The French chemist credited with creating the germ theory and the process called Pasteurization for food preservation.
It is called fossilization or petrification. This process involves minerals replacing the organic material of an organism, resulting in the preservation of its structure in rock.
Louis Pasteur
Louis Pasteur
milk is basic, and lemon juice is very acidic
Reconstituted skim milk is created by adding water to powdered skim milk to restore it to a liquid form. This process allows for the preservation and transportation of milk without refrigeration, making it a convenient option for various applications. It typically contains a similar nutritional profile to fresh skim milk, but the flavor and texture may differ slightly due to the reconstitution process. Reconstituted skim milk is commonly used in baking, cooking, and as a beverage.
This process is called homogenisation. Cream is broken into tiny globules and distributed equally throughout the milk.
Pasteurized milk is milk that has been heated to make it last longer.
pasteurization, this is mainly used for milk or milk products.