What is toned milk?

(1) On August 6, 2009 at 8:50 am Hansa108 [0] said:

The original post of heating to 900C is impossible. Pasteurization typically involves much lower temperatures. "Ultra-pasteurisation" for example involves temperatures of 135-140C for 2 seconds. Simple pasteurisation involves lower temps for a longer period, though I am suspicious that 90c for 15 seconds is sufficient. In addition a different site explains that more than "a vitamin" is added to make it "toned", explaining clearly that dry low-fat skim milk is added as I stated in the change. I think it is important that people only post here if they know what they are talking about and it they don't then at least say so.

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