A pilot scale study on the effects of various temperature and time conditions on milk quality using direct and indirect heating systems
Effects of various heating temperatures (124, 129, 134, 140 or 143 °C) and holding times (1 and 4 s) on milk quality using direct and indirect heating systems at pilot scale were investigated. Vitamin degradation was observed for both direct and indirect heating and the degradation increased with increasing temperature and holding time, however, no difference could be seen between heating systems.