Stabilization of milk quality by heat treatments

4.1. Introduction 4.2. Thermal treatments of milk 4.2.1. Thermization 4.2.2. Pasteurization 4.2.3. Grade A Pasteurized Milk (PM) 4.3. Milk sterilization 4.3.1. Control of proper Time/Temperature setting for safety of milk and milk products 4.4. Diseases associated with unpasteurized milk, or post-pasteurization dairy processing contamination 4.5. Conclusions