The International Dairy Federation has issued Bulletin No.516 on Heat Treatments of Milk, which examines the oldest processing technique in the dairy industry: milk processing. The paper gives an overview of the various heat treatments used on milk for direct consumption or before further processing, as well as the processes for verifying them.
The Bulletin can be used in conjunction with the organization’s recently released Bulletin 496 on pasteurisation technology and its impact on milk’s microbiological and nutritional features. Because most nations have legal requirements for heat treatments of items, the 33-page booklet offers information on these treatments not just in one country but also globally. The most extensively used processing method in the dairy industry is heat treatment, which ensures product safety and extends shelf life. It also kills harmful microorganisms, emphasising how important food safety is.
The bulletin also looks at the best methods of heat treatment for a particular cuisine. In addition, the shelf life of each product varies based on the heat treatment duration and temperature.”ESL (extended shelf-life) milk is the sort of milk that was most recently introduced to the market,” stated Walter Bisig, the publication’s author. It has a refrigerated shelf life of 15 to 60 days, depending on the quality of the raw milk, the ESL technique used, the kind of packaging and packaging system used, the level of post-processing contamination, and the temperature used during post-processing, storage, and distribution.”
The IDF website has Bulletin 516 on Heat Treatment of Milk available for download.