get cold before tasting it. Sterilised milk did have the advantage of lasting longer than the fresh Andersson I, Öste R (1995) Nutritional quality of heat processed liquid milk. In: Heat-induced changes in milk, Document 9501, International Dairy Federation, Brussels, pp 279–307 Grufferty M, Fox P (1986) Potassium iodate-induced proteolysis in ultra heat treated milk during storage: the role of beta-lactoglobulin and plasmin. J Dairy Res 53:601–613

Udio trajnog mlijeka veći od 70%" (in Croatian). Zagreb: Ja Trgovac. 8 September 2009. Archived from the original on 9 September 2010 . Retrieved 5 March 2010. These diseases can be spread through contaminated food and water, and pasteurization helps to kill the harmful microorganisms that can cause these diseases. Clean bottles, teats and other feeding equipment in hot, soapy water as soon as possible after feeds. We are Milk & More, a trading name of MoreCo Group Limited (“MoreCo”). MoreCo is a Limited Company registered in England under Company number 13537233. Our registered office is at Second Floor, Park View, Riverside Way, Camberley, United Kingdom, GU15 3YL.

References

For advice and tips have a look at our guide to expressing your breast milk by hand. Expressing with a pump

Kuwajima K, Ikeguchi M, Sugawara T, Hiroka Y, Sugai S (1990) Kinetics of disulfide bond reduction in α-lactalbumin by dithiothreitol and molecular basis of superreactivity of the Cys6-Cys120 disulfide bond. Biochemistry 29:8240–8249 Schmidt, V.S., Kaufmann,V., Kulozik, U., Scherer, S. & Wenning, M. ( 2012) Microbial biodiversity, quality and shelf life of microfiltered and pasteurized extended shelf life (ESL) milk from Germany, Austria and Switzerland. International Journal of Food Microbiology 154( 1-2), 1– 9. Haryani S, Datta N, Elliott AJ, Deeth HC (2003) Production of proteinases by psychrotrophic bacteria in raw milk stored at low temperature. Aust J Dairy Technol 58:16–20 Law BA, Andrews AT, Sharpe ME (1977) Gelation of ultra-high-temperature-sterilized milk by proteinases from a strain of Pseudomonas fluorescens isolated from raw milk. J Dairy Res 44:145–148 Anema SG (2009) The whey proteins in milk: thermal denaturation, physical interactions and effects on the functional properties of milk. In: Thompson A, Boland M, Singh H (eds) Milk proteins: from expression to food. Academic Press/Elsevier, Amsterdam, pp 230–281

Fox PF (1981) Heat stability of milk: significance of heat-induced acid formation in coagulation. Ir J Food Sci Technol 5:1–12 Foster CL, Green ML (1990) A model heat exchange apparatus for the investigation of fouling of stainless steel surfaces by milk. II. Deposition of fouling material at 140°C, its adhesion and depth profiling. J Dairy Res 57:339–348

Tran, H., Datta, N., Lewis, M.J. & Deeth, H.C. ( 2008) Processing parameters and predicted product properties of industrial UHT milk processing plants in Australia. International Dairy Journal 18, 939– 944. liability which may not be limited or excluded under section 31(1) of the Consumer Rights Act 2015; Kwan KKH, Nakai S, Skura BJ (1983) Comparison of four methods for determining proteinase activity in milk. J Food Sci 48:1418–1421Stewart, D.B. ( 1975) Factors influencing the incidence of B. cereus spores in milk. Journal of the Society of Dairy Technology 28( 2), 80– 85. Burton H (1988) Ultra high temperature processing of milk and milk products. Elsevier Applied Science, London

Homogenised milk is whole milk that has undergone treatment to break up the fat globules in the milk, so that the cream does not rise to the top. It has a fat content of 4%. All essential Waitrose milk and Waitrose organic milk is homogenised. Holt C, Dalgleish DG, Jenness R (1981) Calculation of the ion equilibria in milk diffusate and comparison with experiment. Anal Biochem 113:154–163 Henyon, D.K. ( 1999) Extended shelf-life milks in North America: a perspective. International Journal of Dairy Technology 52, 95– 101.If for any reason you are not happy with any substitute item you may reject the item and return it in accordance with: Griffiths MW, Phillips JD, Muir DD (1981) Thermostability of proteinases and lipases from a number of species of psychrotrophic bacteria of dairy origin. J Appl Bacteriol 50:289–303