Heat treatment in the production of long-life dairy products is often called ‘sterilisation’. This means that the product is exposed to such powerful heat treatment that all relevant micro-organisms and most of the heat resistant enzymes are inactivated. Such products have excellent keeping qualities and can be stored for long periods of time at ambient temperatures. Many dairies can therefore distribute these products over long distances and thereby find new markets.
The higher the temperature and the longer the holding time, the more efficient the process, i.e. the greater the sterilising effect.