The case for low‐fat milk
Roger Collison
(Department of Catering Studies, Huddersfield Polytechnic)
Christine Read
(Department of Catering Studies, Huddersfield Polytechnic)
31
Abstract
The bulk of milk sold in this country is pasteurized whole milk. This is normally made by the high temperature‐short time (HTST) process in which the milk is heated to 72°C, held there for 15 seconds, and then cooled using a very rapid heat exchanger. Pasteurization destroys all the pathogenic organisms and about 99% of the other bacteria in milk.
Citation
Collison, R. and Read, C. (1983), "The case for low‐fat milk", Nutrition & Food Science, Vol. 83 No. 5, pp. 5-6. https://doi.org/10.1108/eb058969
Publisher
:MCB UP Ltd
Copyright © 1983, MCB UP Limited