During the treatment at high temperature (T), milk is treated at high pressure at temperatures above 100 ° C for a few seconds. Under these conditions, both bacteria and their germs are destroyed, so they can be considered sterile products. The high temperature also causes  milk nutrition some biochemical modifications in the composition of milk (milk sugar caramel, structural changes in milk proteins, low vitamin content). The shelf life of sterilized milk can be considered as its basic titan. Value-added products In addition to traditional lactic acid bacteria, many fermented dairy products have a special lactic acid robotic additive. These live bacteria have a positive effect on the microbial habitat of the digestive system and improve the health of the human organism.


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