Milk Processing: Pasteurization

Study Notes

Definition: Pasteurization is a process that involves heating milk to a high temperature to kill bacteria and extend its shelf life.
Temperature and Time: Milk is heated to a minimum of 161°F (72°C) for at least 15 seconds, or to 145°F (63°C) for at least 30 minutes.
Types of Pasteurization:
- Vat Pasteurization: Milk is heated in a batch process, often used for small-scale or specialty dairy products.
- Continuous Pasteurization: Milk is heated continuously as it flows through a heat exchanger, commonly used in large-scale dairy operations.
Effects on Milk:
- Kills bacteria, including pathogens like E. coli and Salmonella
- Inactivates enzymes that can cause spoilage
- Extends shelf life by reducing microbial growth

Importance: Pasteurization is crucial for ensuring food safety, as it eliminates pathogens that can cause foodborne illnesses.
Regulations: Pasteurization is mandated by law in many countries, including the United States, to ensure the safety of milk and dairy products.
Pathogens Eliminated: Pasteurization kills bacteria, viruses, and fungi that can cause foodborne illnesses, including:
- E. coli
- Salmonella
- Listeria
- Campylobacter
- Brucella
Benefits: Pasteurization protects consumers, especially vulnerable populations like the elderly, pregnant women, and young children, from serious illnesses.

Pasteurization is a heat-treatment process that kills bacteria and extends milk's shelf life.
Milk is heated to a minimum of 161°F (72°C) for at least 15 seconds or to 145°F (63°C) for at least 30 minutes.
There are two types of pasteurization:
- Vat pasteurization: a batch process used for small-scale or specialty dairy products.
- Continuous pasteurization: a continuous process used in large-scale dairy operations.
Pasteurization has several effects on milk:
- Kills bacteria, including pathogens like E. coli and Salmonella.
- Inactivates enzymes that can cause spoilage.
- Extends shelf life by reducing microbial growth.

Pasteurization is crucial for ensuring food safety and eliminating pathogens that can cause foodborne illnesses.
Pasteurization is mandated by law in many countries, including the United States.
The process kills bacteria, viruses, and fungi that can cause foodborne illnesses, including:
- E. coli.
- Salmonella.
- Listeria.
- Campylobacter.
- Brucella.
Pasteurization protects consumers, especially vulnerable populations like the elderly, pregnant women, and young children, from serious illnesses.

Heat treatment aims to eliminate pathogenic microorganisms and extend shelf life of food products.
The process involves heating the product to a temperature that kills most bacteria and other microorganisms, but not high enough to cause significant changes to the product's composition or nutritional value.

Pasteurization is widely used in the dairy industry to ensure the safety of milk and dairy products.
The process involves heating the milk to a temperature that kills bacteria such as Salmonella, E.coli, and Listeria.
Pasteurized dairy products include milk, cheese, yogurt, and ice cream.

Pasteurization reduces the risk of foodborne illnesses by eliminating pathogens that can cause diseases such as tuberculosis, brucellosis, and listeriosis.
Pasteurization is especially important for products that are consumed raw or undercooked, such as milk, juice, and eggs.

Pasteurization is effective against a wide range of microorganisms, including bacteria (e.g. E.coli, Salmonella, Listeria), viruses (e.g. HIV, hepatitis), and fungi (e.g. mold, yeast).
The heat treatment process denatures proteins and disrupts cell membranes, leading to microbial inactivation.
The effectiveness of pasteurization depends on factors such as temperature, time, and the type of microorganism.

Sterilization is a more extreme form of heat treatment that aims to eliminate all microorganisms, including spores.
Sterilization is typically used for products that require a higher level of safety, such as medical equipment, pharmaceuticals, and food products for immunocompromised individuals.
The process involves heating the product to a temperature of at least 121°C for 15 minutes.