The Purpose of Pasteurization
- To increase dairy safety for the consumer by destroying disease causing microorganisms (pathogens) that may be present in milk or cream.
- To increase keeping the quality of dairy products by destroying spoilage microorganisms and enzymes that contribute to the reduced quality and shelf life.
Besides the sanitation factor, pasteurization (or the cooking process) can also aid in ingredient blending which I believe contributes to the overall improvement of a product. Pasteurization is required for products other than dairy including water, fruit drinks and beer. The main event that forced non dairy beverages to pasteurize was in 1996 by a producer called Odwalla, a producer of fresh fruit juices.
Due to the product picking up bacteria through the manufacturing and being packed cold and non-pasteurized there was an E. coli outbreak. As a result of the outbreak, 16-month-old Anna Gimmestad of Greeley, Colorado, died from kidney failure,[5] and at least 66 people became sick.[11] Fourteen children were hospitalized with hemolytic-uremic syndrome, a severe kidney and blood disorder, and were, according to doctors, “likely to have permanent kidney damage and other lasting problems”.[1]
Time and time again I hear from people, that the cooking stage of the process can kill the good properties of a products well as the bad. My response is depending on the ingredient a modification can be made to adding certain ingredients post pasteurization and in most cases is because the “heat shock” killed a large percentage of essential enzymes, vitamins or minerals. The point is in many instances, with proper assistance a product can be cooked without sacrificing vital points of the product.
Here is a chart that offers insight on pasteurization temperatures and cook time with different products and packaging.
Table 1. Pasteurization conditions for 2 types of systems.
| Pasteurization Type | Typical Product | Typical Storage | Temperature | Holding Time |
| Batch, vat | Milk | Refrigerated | 145°F (62.8°C) | 30 min |
| “ | Viscous products, or products with more than 10% fat or added sweetener | “ | 150°F (65.6°C) | 30 min |
| “ | Egg nog, frozen dessert mixes | “ | 155°F (68.3°C) | 30 min |
| Continuous, high temperature short time (HTST) | Milk | “ | 161°F (71.7°C) | 15 sec |
| “ | Viscous products, or products with more than 10% fat or added sweetener | “ | 166°F (74.4°C) | 15 sec |
| “ | Egg nog, frozen dessert mixes | “ | 175°F (79.4°C) | 25 sec |
| “ | Egg nog, frozen dessert mixes | “ | 180°F (82.2°C) | 15 sec |
| Continuous, higher heat shorter time (HHST) | Milk | “ | 191°F (88.3°C) | 1 sec |
| “ | Milk | “ | 194°F (90°C) | 0.5 sec |
| “ | Milk | “ | 201°F (93.8°C) | 0.1 sec |
| “ | Milk | “ | 204°F (96.2°C) | 0.05 sec |
| “ | Milk | “ | 212°F (100°C) | 0.01 sec |
| Continuous, Ultra Pasteurization | Milk and cream | Refrigerated, extended storage | 280°F (137.8°C) | 2 sec |
| Aseptic, ultra high temperature (UHT) | Milk | Room temperature | 275-302°F (135-150°C) | 4-15 sec |
| Sterilization | Canned Product / Water/Beverage | “ | 240°F (115.6°C) | 20 min |
Source: milkfacts.info
Contact Darryl, he can help you determine the best process for your product.
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