The exposure of hot milk or milk products to a reduced pressure to remove volatile substances is called _____________.

The process described in the question, where hot milk or milk products are exposed to reduced pressure to remove volatile substances, is known as vacuumization. This technique helps to lower the boiling point of the liquid, allowing for the removal of volatiles without subjecting the milk to high temperatures that could alter its quality and flavor profile.

By using vacuumization, manufacturers can effectively reduce undesirable flavors or odors while preserving the integrity of the milk’s nutritional components. This method is particularly valuable in the dairy industry for producing high-quality products that meet consumer expectations for taste and safety.

In contrast, pasteurization is primarily focused on killing harmful bacteria through heat treatment. Deaeration involves the removal of dissolved gases, which is sometimes done in beverages but is not specifically aimed at volatile substances. Filtration generally refers to the physical separation of particles from liquids and does not imply pressure changes to remove volatiles.