The Purpose of Pasteurization. To increase milk safety for the consumer by destroying disease causing microorganisms (pathogens) that may be present in milk. To increase keeping the quality of milk products by destroying spoilage microorganisms and enzymes that contribute to the reduced quality and shelf life of milk.
Pasteurization of Milk is done in following two ways -
Low Temperature Long Time (LTLT) (Recommended for cheese making to avoid accidental overheating.)
1. Bring the temperature to 145ºF (63ºC).
2. Keep the milk at or just above this temperature for 30 minutes. Restart the timer if the temperature drops below 145ºF.
High Temperature Short Time (HTST) (Faster, with less effect on taste and color.)
1. Bring the temperature to 161ºF (72ºC).
2. Keep it at or above this temperature for 15 seconds.
