Coconut milk is commonly preserved through thermal processing (heating), which extends its shelf life.
Here's a breakdown of the preservation process:
- Extraction: The process begins with extracting the coconut milk from the coconut meat.
- Heating: The extracted milk is then heated to a high temperature, typically between 92 and 95 °C (198 to 203 °F), for a specific duration, usually ranging from 5 to 20 minutes. This heat treatment effectively kills microorganisms that cause spoilage.
- Additives (Optional): Emulsifiers and stabilizers may be added to improve the texture and prevent separation during storage.
- Homogenization: The milk undergoes homogenization, a process that reduces the size of fat globules, creating a more stable and consistent emulsion.
- Packaging: Finally, the processed coconut milk is packaged into sterilized containers, such as cans or aseptic packaging, to prevent recontamination.
Thermal processing is a cost-effective and efficient method for preserving coconut milk, ensuring its safety and extending its usability.
