Pasteurization is used to kill harmful microorganisms by heating the milk for a short time and then cooling it for storage and transportation. Pasteurized milk is still perishable and must be stored cold by both suppliers and consumers. Dairies print expiration dates on each container, after which stores will remove any unsold milk from their shelves. In many countries it is illegal to sell milk that is not pasteurized.
Milk may also be further heated to extend its shelf life through ultra-high temperature treatment (UHT), which allows it to be stored unrefrigerated, or an even longer lasting sterilization process.
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