pasteurisation

12.04.2019

Processus thermique appliqué à un niveau inférieur à 100 °C, pendant une courte période, suivi d’un refroidissement brusque des récipients, afin de détruire les micro-organismes susceptibles d’altérer le produit sans altérer la composition et les qualités de l’aliment.

Last Posts

IOC donation to the Sovereign Order of Malta

MADRID / 02.07.2020

The Executive Director has donated some sample olive oils to the Foundation of the Order of Malta in Spain to be used in the Order’s kitchens to care for the homeless and people pushed to society’s fringes. This...

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Conclusions of the virtual session

MADRID / 01.07.2020

A great outcome for the IOC at the 111th session of the Council of Members. Today, at the plenary session, members unanimously approved the amendments to the 2020 budget and several other highly important decisions. Some...

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The 111th session is officially live

MADRID / 29.06.2020

Madrid – Under somewhat surreal circumstances, the 111th session of the Council of Members has officially begun in Madrid. The first, and hopefully last, in the time of covid-19. We expect to see over 100 connections from...

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