This may occur, for example, if cattle feed contains plants of the onion family.
De-aeration is practised in certain cases when the milk has a high air content, as well as when highly volatile off-flavour substances are present in the product. In many countries, the fat is routinely homogenized, while in others homogenization is omitted because a good “cream-line” is regarded as evidence of quality. In most countries, clarification, pasteurization and cooling are compulsory stages in the processing of consumer milk products. This group of products includes whole milk, skim milk, standardized milk and various types of cream.Ĭultured products are also included in this category, but as these are made with special bacteria cultures, they are dealt with separately under Chapter 11, “Fermented milk products”.Īll the building blocks described in Chapter 6 are, in principle, used in the processing of pasteurized milk products.
Pasteurized milk products are liquid products made from milk and cream intended for use directly by consumers.
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