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Dairy Products Overview

Pasteurization is the most common process used to destroy bacteria in milk. In pasteurization, the milk is heated to a temperature sufficient to kill pathogenic bacteria, but well below its boiling point. This also kills many non-pathogenic organisms and thereby extends the storage stability of the milk. Numerous time/temperature combinations are recommended but the most usual is 72°C for 15 seconds followed by rapid (less than 2 minutes) cooling to below 4°C. This is normally referred to as High Temperature Short Time (HTST) treatment. It is carried out as a continuous process using a plate heat exchanger to heat the milk and a holding section to ensure that the milk is completely pasteurized.