Abstract
Sterilization is a process applied to milk and other dairy products to inactivate all microorganisms and enzymes so as to render the treated products safe and to extend shelf life, notably under ambient conditions. Sterilization can also induce substantial physicochemical changes in treated products. Processing conditions for sterilization can be optimized by applying mathematical formulae which quantify the phenomena occurring during sterilization and thus guide the conditions needed to achieve sterility and also minimize any detrimental effects in treated products. This article provides an overview of the principles of sterilization, an evaluation of kinetic parameters, optimization of processing conditions, as well as processes and equipment used in the sterilization of milk and milk products.
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