Thermal Lethality Determinations

Require the applications of microbiology to appropriate processing determinations.

To ensure destruction of all pathogenic microorganisms, time and temperature combinations of the pasteurization process are highly regulated

Ontario Pasteurization Regulations

Milk:

* 63 C for not less than 30 min.,

* 72 C for not less than 16 sec.,

or equivalent destruction of pathogens and the enzyme phosphatase as permitted by Ontario Provincial Government authorities. Milk is deemed pasteurized if it tests negative for alkaline phosphatase.

Frozen dairy dessert mix (ice cream or ice milk, egg nog):

at least 69 C for not less than 30 min;

at least 80 C for not less than 25 sec;

other time temperature combinations must be approved (e.g. 83 C/16 sec).

Milk based products- with 10% mf or higher, or added sugar (cream, chocolate milk, etc)

66 C/30 min, 75 C/16 sec

There has also been some progress with low temperature pasteurization methods using membrane processing technology.

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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