Determination of Optimum Time-Temperature Combination for HTST Pasteurization to Extend Shelf Life of Liquid Milk Obtained From Kandy District
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Date
2011
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Publisher
Uva Wellassa University of Srilanka
Abstract
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Milk is one of the most nutritionally complete natural liquid foods that consist of all the required nutrients including high quality proteins, minerals and vitamins. Heat treatments are generally used in the dairy industry for preheating, thermization, pasteurization, sterilization, ultra high temperature treatment and ultra-pasteurization. According to the available information, the present pasteurization process employed in Sri Lanka is not officially validated with regards to the objectives achievable. Therefore, the objective of this study was to determine suitable pasteurization parameters applicable under the prevalent Sri Lankan conditions in the Kandy District.
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Keywords
Food Science, Food Technology, Bioprocess Technology, Animal Production Technology