lait clarifié

Traductions

• anglais

  Auteur : Office québécois de la langue française, 1983

  Note :

  Clarification is an efficient way to remove dirt from milk, but it does not materially reduce its bacterial content. It sometimes has the effect apparently of increasing the bacterial count because its mechanical action tends to break up clumps of bacteria and release the individual members throughout the milk. Clarification is done preferably while the milk is cold and before it is pasteurized or just after it leaves the regenerator section at a temperature about 57.2 °C (135 °F) in the HTST method.

  Terme :

  1. clarified milk