pasteurización

pasteurización

The process of heating milk to destroy pathogenic bacteria, rendering the milk "clean". The typical method employed is HTST or High Temperature, Short Time. Milk is held at a temperature of 161.5 degrees Fahrenheit (or 72 degrees Celsius) for at least 15 seconds.

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Галузь/тема: Dairy products
Category: Cheese
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Пов'язані терміни

pasteurización u. h. t.

Dairy products; Milk

Sterilized milk that has been heat-treated at an ultra-high temperature (138 to 158°C), i.e. to a higher temperature than regular pasteurization.

pasteurización legal

Dairy products; Butter

Appropriate heat treatment on approved and sealed equipment to ensure the bacterial and enzymatic quality of the product.

emmental

Dairy products; Cheese

This cheese is produced in the central cantons of Switzerland. It is a traditional, unpasteurized, hard cheese made from cow's milk. It's hard, thin rind is covered by paper with ...

feta

Dairy products; Cheese

Feta is one of the most famous cheeses in Greece. It is made in various sizes, often as a loaf-shape. Feta is solid, but crumbly with some fissures. Pure white, it has a milky ...

gorgonzola

Dairy products; Cheese

Gorgonzola is a traditional, creamery and co-operative, blue cheese. The greenish-blue penicillin mould imparts a sharp, spicy flavor and provides an excellent contrast to the ...

gouda

Dairy products; Cheese

Named after the Dutch town of Gouda, just outside Rotterdam. It accounts for more than 60% of the cheese produced in Holland and it has a very long history. Gouda is a ...

gruyère

Dairy products; Cheese

Gruyere is named after a Swiss village. It is traditional, creamery, unpasteurized, semi-soft cheese. The natural, rusty brown rind is hard, dry and pitted with tiny holes. The ...

havarti

Dairy products; Cheese

Havarti is a traditional, creamery and semi-soft. It is a simple, washed-rind cheese with irregular holes throughout. There is an enriched version, with added cream which is ...