Pasteurization Of Milk - Purpose

There are two distinct purposes for the process of milk pasteurization:

Public Health Aspect - To make milk and milk products safe for human consumption by destroying all bacteria that may be harmful to health (pathogens)

Keeping Quality Aspect - To improve the keeping quality of milk and milk products. Pasteurization can destroy some undesirable enzymes and many spoilage bacteria. Shelf life can be 7, 10, 14 or up to 16 days.

The extent of microorganism inactivation depends on the combination of temperature and holding time. Minimum temperature and time requirements for milk pasteurization are based on thermal death time studies for the most heat resistant pathogen found in milk, Coxelliae burnettii.

Comments

kallanga Tuesday, July 12, 2011

its much better drink pasteurized milk so as to e away from milk born diseases i like and i m at muhimbili university study milk processing.

ZenZappa Tuesday, April 27, 2010

Anton van Leeuwenhoek was the father of microbiology

guest Saturday, May 1, 2010

Haha, I was about to type what ZenZappa wrote and I scrolled down and saw your comment. Yes, this page is mislabeled. Antony [Anton] van Leeuwenhoek IS the Father of Microbiology because he was the first to discover the existence of protozoa and bacteria.

Dena123 Saturday, June 27, 2009

I need to pastries small quantity of camel milk. Where you think I can find small pasteurization equipment for sure High temperature short time type?.

guest Tuesday, October 13, 2009

Why do you need it?

guest Wednesday, November 18, 2009

try ur microwave for like 6 min then quicly put it in your fridge

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