Pasteurization now is defined as a process applied with the aim of avoiding public health hazards arising from pathogenic micro-organism associated with milk, by heat treatment which is consistent with minimal chemical, physical and organoleptic changes in the product.
Primarily it is designed to remove pathogenic bacteria and vegetative organisms but not heat resistant spores which are not destroyed at the temperatures employed.
Second, pasteurization is designed to reduce the enzymatic activity in the product.
The amount of time the product is heated depends on the temperature; higher temperatures require less time.
The newer form of pasteurization is called ultrahigh temperature (UHT) pasteurization. The amount of bacteria killed with a heat method such as pasteurization depends on how high the temperatures, and how long the food is held at that temperature.
Pasteurized products should last for up to 48 hours without refrigeration and for several days when stored refrigerated.
Pasteurization is accepted as the simplest method to counter milk borne pathogens and has now become commonplace, although there are still some devotees of raw milk.
Process of Pasteurization
