Entry: Low pasteurisation (thermisation) - showing version 1
Notation:
A07HT
Pasteurising at a temperature-time combination less effective than the standard pasteurisation. The process is normally used for cheese production and the combination is 63-65 C for 15 seconds or equivalent.
Create code:
Hierarchies
| Hierarchy Master | Broader Thermal treatment (heating for preservation) | Narrower |
| Hierarchy preservation technique | Broader Thermal treatment (heating for preservation) | Narrower |
| Hierarchy Process | Broader Thermal treatment (heating for preservation) | Narrower |
Full Details
| broader |
Thermal treatment (heating for preservation)
|
| broader_preserv |
Thermal treatment (heating for preservation)
|
| broader_process |
Thermal treatment (heating for preservation)
|
| definition |
Pasteurising at a temperature-time combination less effective than the standard pasteurisation. The process is normally used for cheese production and the combination is 63-65 C for 15 seconds or equivalent. |
| foodExOldCode |
T150A* / T151A* |
| hierarchyCode_master |
Z0001.0006.0002.0004.0001 |
| hierarchyCode_preserv |
Z0003.0002 |
| hierarchyCode_process |
Z0004.0001 |
| in scheme |
Food type Identifiers
| Preservation-technique
| Process
|
| lastVersion |
00.00.000 |
| notation |
A07HT |
| pref label |
Low pasteurisation (thermisation) |
| scope note |
Pasteurising at a temperature-time combination less effective than the standard pasteurisation. The process is normally used for cheese production and the combination is 63-65 C for 15 seconds or equivalent. |
| state |
Facets
|
| termType |
Core term
|
| type |
Concept
| Food-type
|
| validFrom |
1 Jan 2010 00:00:00.000
|