Pasteurization

• Pasteurization is an easy & safe means of killing the common bacterial contaminants in the milk.
• This process involves heating the milk at 62.9⁰C continuously for 30 minutes by constant stirring or heating the milk at 71.7⁰C for 15-17 seconds and cooling rapidly.
• At this level of temperature, most of the bacterial and fungal contaminants including the pathogenic Mycobacterium bovis and Coxialla burnetti will be killed, but not the spore forming bacteria of Bacillus or Clostridium.
• Pasteurization has null effect on thermophilic bacteria which grow above 60⁰C.