Pasteurization: nf Pasteurization is a thermal process or operation consisting in heating the milk and then suddenly cooling it in order to destroy pathogenic germs (agents, bacteria, microbes).
- Low pasteurization: 63 ° C for 30 minutes.
- High pasteurization: 73-74 ° C for 20 seconds.
- Flash-pasteurization: 85-90 ° C.
This is followed by rapid cooling to 4 ° C.
(See full article Pasteurization, Flash-pasteurization et Thermization under Utensils and technical cooking vocabulary).