The milk pasteurized
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Technical characteristics
- TreatmentPasteurized
Description
The milk pasteurized is made as a result of heat treatment of crude milk - heating to temperature of 74 - 76 degrees within 15 - 30 minutes by means of the special equipment.
Pasteurization of milk allows to suppress activity of pathogenic microorganisms without boiling and to keep useful properties of crude milk.
Pasteurized milk depending on a mass fraction of fat is made the following types:
the fat-free pasteurized milk of 0,1% of fat content
low-fat pasteurized milk 0,3 - 1% of fat content
low-fat pasteurized milk 1,2 - 2,5% of fat content
classical pasteurized milk 2,7 - 4,5% of fat content
It is not necessary to boil pasteurized milk as in the course of pasteurization bacteria hazardous to health perish.
Pasteurized milk is recommended to be stored in the cool place.
Pasteurization of milk allows to suppress activity of pathogenic microorganisms without boiling and to keep useful properties of crude milk.
Pasteurized milk depending on a mass fraction of fat is made the following types:
the fat-free pasteurized milk of 0,1% of fat content
low-fat pasteurized milk 0,3 - 1% of fat content
low-fat pasteurized milk 1,2 - 2,5% of fat content
classical pasteurized milk 2,7 - 4,5% of fat content
It is not necessary to boil pasteurized milk as in the course of pasteurization bacteria hazardous to health perish.
Pasteurized milk is recommended to be stored in the cool place.
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The milk pasteurized