Initially, the target organism was the bacterium that caused tuberculosis (Mycobacterium bovis or M. tuberculosis). In the 1950’s, the minimum pasteurization temperature was increased to destroy a slightly more heat-resistant organism that was associated with raw milk, Coxiella burnetti, which causes Q-fever.
High-Temperature Short Time (HTST) Pasteurization
Low-Temperature Long Time (LTLT) pasteurization
Ultra-High Temperature (UHT) Pasteurization
1. Milk chilling
2. Pre-heating (regeneration) and Standardization Stage
3. Clarification stage
4. Standardization stage
5. Homogenization stage
6. Heating section
7. Holding section
8. Cooling/chilling section
Proper pasteurization is necessary for the following reasons:
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