Ultra-fresh milk

Abstract

The milk has a balanced nutritional composition that includes all the nutrients essential for the growth and development of mammalian species. But there is a great diversity of microorganisms, including pathogens, then its form of industrialization requires specific care. These care needs technical support from the beginning of its production, still in the corral, until reaching the large industries. However, as it is known, milk composes a variability of microorganisms, it is up to the industrialization process to make it suitable for human consumption, so that way dairy products have the option of raising the temperature so that it occurs destruction of present pathogens. The industry with its evolution process has created several methods to perform these pathogen neutralization processes and the objective of this work is to highlight the ultra-high temperature (UHT) technique, which consists of raising the heat intensely for a short period of time.