Heating Milk for Microbial Destruction: A Historical Outline and Update 1

Abstract

Attitudes, developments, and progress related to heating of milk for microbial destruction are outlined. Milk was first heated to increase its shelf-life. Eventually heat was applied to satisfy a requirement for prevention of milkborne diseases. Selection of proper time-temperature combinations of thermal processing can result in sterilized milk. Interest in sterilized milk for non-refrigerated distribution is at an all time high because of potential saving in energy and transportation costs.