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Escaldado
85-98°C durante pocos segundos
Pasteurización
-Lenta: 62-68°C durante 30 minutos
-Rápida: 72-85°C durante 15-30"
Método de Chamberland
120-127°C durante 20-30 minutos
UHT
135-150°C durante 1-10"
Uperización
150°C durante 1-2" con inyección de vapor
Appertización
115-125°C
Tindalización
80-100°C durante 1 hora, tres días seguidos
Refrigeración
0-5°C
Congelación
-Lenta: -15 a -29°C entre 3 a 12 horas
-Rápida: -15 a -29°C en menos de 30'
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