Milk Preservation

There are three different methods for preservation of milk:

• Pasteurization

• Use of antimicrobial agents

• Use of GRAS (Generally regarded as safe) substances. These substances are used in two forms:

• Act as a food additive

• Act as a food stabilizer

Pasteurization:
It was started in early 1980’s. It is defined as “Heating of milk at 62 ^oC for 30 minutes”. Objective is to kill and target all the microorganisms present in the milk. Mycobacterium tuberculosis (human and bovine type) is also sensitive to pasteurization.

In modified forms of pasteurization holding time is decreased but on the other hand temperature is increased.

Modified pasteurization protocol:

    ▪  Temperature 71 ^oC for 5 minutes

    ▪  Temperature 92 ^oC for 15 sec

Ultra High Temperature (UHT):
Temperature 171 ^oC for 2-3 sec. It is much faster and efficient regarding killing of all type of microorganisms

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