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The case for lowfat milk

The case for lowfat milk The bulk of milk sold in this country is pasteurized whole milk. This is normally made by the high temperatureshort time HTST process in which the milk is heated to 72C, 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. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Nutrition & Food Science Emerald Publishing

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Publisher
Emerald Publishing
Copyright
Copyright © Emerald Group Publishing Limited
ISSN
0034-6659
DOI
10.1108/eb058969
Publisher site
See Article on Publisher Site

Abstract

The bulk of milk sold in this country is pasteurized whole milk. This is normally made by the high temperatureshort time HTST process in which the milk is heated to 72C, 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.

Journal

Nutrition & Food ScienceEmerald Publishing

Published: May 1, 1983

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