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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'