Thermization and low‐cost evaporative cooling have been seamlessly combined (evakuuling process) to preserve milk freshness for next day market. For proper regulation, a more exact profile of thermized milk in the hands of smallholders is needed. The purpose of this paper was to establish the milk quality‐profile of “evakuuled” milk. Thermization was done using temperatures between 55 and 70°C. Evakuuled milk quality‐profile (total viable and psychotrophic microbial counts, fat, protein, and pH) was compared to chilled and fresh milk. A consumer sensory test was also performed to evaluate consumer preference. The results showed that the quality‐profile of milk thermized at 65°C, followed by evaporative cooling (evakuuled) was indistinguishable from chilled and fresh milk. A consumer preference test scored evakuuled, fresh and chilled milks on average equal in terms of taste, appearance, aroma, and general acceptability.

中文翻译：

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将热化和蒸发冷却结合起来，以保持小农户农场的牛奶新鲜度

热化和低成本的蒸发冷却已无缝结合（蒸发过程），以为第二天市场保持牛奶的新鲜度。为了进行适当的监管，需要在小农户手中更精确地描述热奶粉。本文的目的是建立“ evakuuled”牛奶的牛奶质量特征。使用55至70℃之间的温度进行热化。将已评估的牛奶质量概况（可行和精神营养菌总数，脂肪，蛋白质和pH值）与冷藏和新鲜牛奶进行了比较。还进行了消费者感官测试，以评估消费者的偏好。结果表明，在65°C加热的牛奶的质量特征与随后的蒸发冷却（蒸发的）无法与冷藏和新鲜牛奶区分开。消费者喜好测试的得分令人震惊，