Related Experiment Video
Updated: Jan 28, 2026

Milk Collection in the Rat Using Capillary Tubes and Estimation of Milk Fat Content by Creamatocrit
Published on: December 16, 2015
Heating Milk for Microbial Destruction: A Historical Outline and Update 1
1Department of Dairy Science, University of Maryland, College Park, Maryland 20740.
Abstract:
Attitudes, developments, and progress related to heating of milk for microbial destruction are outlined. Milk was first heated to increase its shelf-life. Eventually heat was applied to satisfy a requirement for prevention of milkborne diseases. Selection of proper time-temperature combinations of thermal processing can result in sterilized milk. Interest in sterilized milk for non-refrigerated distribution is at an all time high because of potential saving in energy and transportation costs.
Related Concept Videos
Non-destructive Tests for Concrete Strength
Quantifying Heat
Specific Heat
For example, increasing the temperature of one gram of water by 1°C requires one calorie of heat energy and can be written as 1 cal/g-°C, or...
Heat Flow and Specific Heat
Heating and Cooling Curves
For instance, the addition of heat raises the temperature of a solid; the amount of heat absorbed depends on the heat capacity of the solid (q = mcsolidΔT). According to thermochemistry, the relation between the amount of heat absorbed or released by a substance, q, and its...
Heat Engines
Whenever we consider heat engines (and associated devices such as refrigerators and heat pumps), we do not use the standard sign convention for heat and work. For convenience, we assume that the symbols Qh, Qc, and W represent only the amounts of heat transferred...

