1. Pasteurising is a process in which milk is heated at 63 °C for 30 minutes or heated at 72 °C fo 15 seconds and followed by rapid cooling to below 10 °C.
2. The pasteurised milk can then be refrigerated to last a few days.
3. Friut juice can also be preserved in this way.
4. This method of preservation retains the natural flavour of milk. Nutriens like vitamins are not destroyed.
2. The pasteurised milk can then be refrigerated to last a few days.
3. Friut juice can also be preserved in this way.
4. This method of preservation retains the natural flavour of milk. Nutriens like vitamins are not destroyed.
