Thermal Processing of Milk

The main purpose of application of heat is preservation of milk and milk products.In some cases controlling microbial contamination is the primary criteria. In products like dried milk main purpose is to preserve the product from chemical deterioration apart from microbial spoilage. The purpose of heat is to meet public health requirements such as pasteurization and sterilization, to remove water, to destroy enzymes, to facilitate mixing and blending processes, such as in ice cream mix,processed cheese and cultured dairy products and to impart desirable properties such as development of flavours.

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