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BATCH PASTEURIZATION [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 1985-08-15

English

Subject field(s)
  • Cheese and Dairy Products
OBS

According to Canadian dairy specialists, batch, vat and holding pasteurization, all refer to the same process of heating milk at 145 degrees F, and cream at 150-155 degrees F for 30 minutes.

CONT

Vat or holding pasteurization, [is a heat treatment] in which the cream is heated by batch system, usually to 145-160 ° F then held at that temperature for 30 minutes, followed by batch cooling.

French

Domaine(s)
  • Laiterie, beurrerie et fromagerie
OBS

Equivalent adopté par le Comité intergouvernemental de la terminologie de l'industrie laitière.

Spanish

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