For both manual or large-scale
production of milk preservation methods should be made
to avoid decomposition by bacteria.
Method Home: heating to kill microorganisms. Just
boil raw milk for 10 minutes to achieve sterilization.
Then, keep it at temperatures below 10 ° C to prevent
the remaining microorganisms recontamination or acquired
later can develop.
Method on a large scale: it is called
pasteurization and requires the following steps;
Filtration and centrifugation soft raw milk to separate
Heating to kill microorganisms, or pathogens are safe.
In the pasteurization or pasteurization slow down the
milk flowing through pipes, heated to 65 ° C for 30
At high flash pasteurization or pasteurization milk
glides on metal sheets forming very thin layers of a
millimeter thick. Is heated to higher temperatures: 80 °
C, but for less time, about 30 seconds.
The flash pasteurization has been imposed because of its
greater efficiency: eliminates 99.5% of germs and it
does not significantly change the natural
characteristics, including taste.
There is also the ultra pasteurization heat treatment
which lasts two seconds and heated to a temperature of
138 º C. While pasteurization eliminates any possible
risk, it is essential to emphasize the importance of
healthy herds in food production since its inception.
With the cooling process is complete. The milk is cooled
to 2 ° C and packaged in bottles, cartons or waterproof
aluminum and plastic sachets, all sterilized. These
containers are kept at temperatures below 8 ° C but
conservation depends on the seal, rather precarious in
the case of cardboard covers. Many cities, in imitation
of the Federal Capital, require that all milk is
pasteurized retail expended.