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Unfortunately heat-sensitive vitamins are destroyed for the benefit of a long shelf life. Taste and colour of the food are also affected by the heat.
Sterilisation is used for foods like meat, poultry, vegetables, fruits and milk.
During the sterilisation of milk for example the process not only kills bacteria and germs. Its taste is changed considerably and important vitamins are destroyed. Furthermore the heat treatment lessens the biological value of the milk proteins.