Continuous heating

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Under continuous heating refers to a special heating form in connection with the processing of milk. Continuously heated products must be heated to 62 ° C to 65 ° C for 15–30 minutes. As with short-term heating and high heating , there is only a very low degree of denaturation in the whey proteins . A disadvantage compared to the other heating methods mentioned is the usually extensive change in the taste of the milk. Continuous heating is rarely used industrially and only in special cases.

Further heating methods known in connection with milk processing are sterilization for the production of sterile milk and ultra-high temperature heating for the production of UHT milk (also short: UHT milk ).