Store in the refrigerator. Pasteurization only kills 90 to 99% of bacteria in the milk. You still need to refrigerate the milk to prevent the bacteria population from growing to unsafe levels. Seal the container tightly and keep it away from light. [7] X Research source

Installation of a booster pump is specified in the legal requirements for pasteurization in some countries. The complete pasteurizer Pasteurization is not sterilization and does not kill spores. "Double" pasteurization, which involves a secondary heating process, can extend shelf life by killing spores that have germinated. [49] Pour the raw milk into the inner pan. Pour through a strainer if the milk hasn't been strained since it left the animal. [3] X Research sourcea b Pearce, L.E.; Smythe, B.W.; Crawford, R.A.; Oakley, E.; Hathaway, S.C.; Shepherd, J.M. (2012). "Pasteurization of milk: The heat inactivation kinetics of milk-borne dairy pathogens under commercial-type conditions of turbulent flow". Journal of Dairy Science. 95 (1): 20–35. doi: 10.3168/jds.2011-4556. ISSN 0022-0302. PMID 22192181. Archived from the original on 19 July 2022 . Retrieved 15 June 2017. Pasteurization can either be carried out as a batch operation ("batch pasteurization" or "LTLTpasteurization" (Low Temperature, Long Time)), with the product heated and held in an enclosed tank, or as a continuous operation ("HTST-pasteurization" (High Temperature, Short Time)) with the product heated in a heat exchanger and then held in a holding tube for the required time. ml, and 40% cream 3500 µg/ml). Application of pre-heating: The level of alkaline phosphatase is decreased with heat, such as at temperatures typically applied in separation and in thermization. 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.

Harold Eddleman, Making Milk Media, Indiana Biolab". Disknet.com. Archived from the original on 13 May 2013 . Retrieved 19 March 2014. Hoy, W.A.; Neave, F.K. (1937). "The Phosphatase Test for Efficient Pasteurization". The Lancet. 230 (5949): 595. doi: 10.1016/S0140-6736(00)83378-4. The First Book on Modern Food Preservation Methods (1810)". Historyofscience.com. 29 September 2009. Archived from the original on 1 January 2011 . Retrieved 19 March 2014. The system uses regenerative heating, i.e., it uses the heat of the already pasteurized milk to heat up the incoming chilled milk. The chilled milk, in a counter-current flow, cools down the pasteurized milk. Thermization: The application to milk of a heat treatment of a lower intensity than pasteurization that aims at reducing the number of microorganisms. A general reduction of log 3-4 can be expected. Microorganisms survivingEvery component in the line offers resistance to the flow when a liquid is forced through a pipe system. In straight pipes, the resistance is due to friction between the liquid and the walls. In bends, additional friction occurs from the liquid having to change direction. In the same way, friction, changes of direction and changes of section result in resistance in fittings, valves and processing equipment. The magnitude of this resistance is relative to the velocity of the liquid in the system. The coolant is circulated from the dairy refrigeration plant to the point of use, as shown in Figure 7.4. The flow of coolant to the pasteurizer cooling section is controlled to maintain a constant product outlet temperature. This is done by a regulating circuit consisting of a temperature transmitter in the outgoing product line, a temperature controller in the control panel and a regulating valve in the coolant supply line. The position of the regulating valve is altered by the controller in response to signals from the transmitter.

Franz Soxhlet (1886) "Über Kindermilch und Säuglings-Ernährung" (On milk for babies and infant nutrition), Münchener medizinische Wochenschrift (Munich Medical Weekly), vol. 33, pp. 253, 276. Direct microbiological techniques are the ultimate measurement of pathogen contamination, but these are costly and time-consuming, which means that products have a reduced shelf-life by the time pasteurization is verified. Because of the low energetic consumption construction of the device the volume of the heating or cooling water is very small and represents only 3-6% of the kettles useful volume.Ultra-high temperature (UHT) pasteurization: Heat the milk to between 135°C to 140°C for 2 to 4 seconds. The extreme heat targets Coxiella burnetii, which causes Q-fever. The heat kills all the vegetative forms of bacteria and the milk can survive for 9 months. Preferably, the milk should have been stored for at least one hour before being processed, as natural degassing of the milk takes place during that period of time. Short periods of agitation are acceptable, but agitation is not really needed until about 5 – 10 minutes before the silo is to be emptied, to equalize the overall quality. This avoids interference with the natural degassing process. Heat exchanger

Medical equipment, notably respiratory and anesthesia equipment, is often disinfected using hot water, as an alternative to chemical disinfection. The temperature is raised to 70°C (158°F) for 30 minutes. [36] Pasteurization process [ edit ] General overview of the pasteurization process. The milk starts at the left and enters the piping with functioning enzymes that, when heat-treated, become denatured and stop functioning. This prevents pathogen growth by stopping the functionality of the cell. The cooling process helps stop the milk from undergoing the Maillard reaction and caramelization. a b c d e f g h i j k l Fellows, P. J. (2017). Food Processing Technology Principles and Practice. Woodhead Publishing Series in Food Science, Technology and Nutrition. pp.563–578. ISBN 978-0-08-101907-8. Pasteurization: Heating milk and the number of any pathogenic microorganisms to a level at which they do not constitute a significant health hazard. (based on thermal death of Salmonella) The filters, usually fitted in parallel twins permits continuous processing as one can be cleaned while the other is running. Once everything is clean, fill the bottom part of your double boiler with water and pour milk into the top part. You can use a regular pot too — just make sure you stir the milk the whole time so that it heats evenly and doesn’t burn. Put the double boiler or pot on the stovetop and turn the heat on low so that the milk heats up slowly. Use the thermometer to control the temperature. Once you reach the right temperature, keep the milk there for the required amount of time and then put it in an ice bath. Stir the milk so that it cools down faster, then pour it into jars and put it into the fridge.Microwave volumetric heating (MVH) is the newest available pasteurization technology. It uses microwaves to heat liquids, suspensions, or semi-solids in a continuous flow. Because MVH delivers energy evenly and deeply into the whole body of a flowing product, it allows for gentler and shorter heating, so that almost all heat-sensitive substances in the milk are preserved. [58] Products that are commonly pasteurized [ edit ] Energy consumption is reduced with the use of a water pump which allows afaster transfer of energy to the milk During the early 20th century, there was no robust knowledge of what time and temperature combinations would inactivate pathogenic bacteria in milk, and so a number of different pasteurization standards were in use. By 1943, both HTST pasteurization conditions of 72°C (162°F) for 15 seconds, as well as batch pasteurization conditions of 63°C (145°F) for 30 minutes, were confirmed by studies of the complete thermal death (as best as could be measured at that time) for a range of pathogenic bacteria in milk. [42] Complete inactivation of Coxiella burnetii (which was thought at the time to cause Q fever by oral ingestion of infected milk) [43] [44] as well as of Mycobacterium tuberculosis (which causes tuberculosis) [45] were later demonstrated. For all practical purposes, these conditions were adequate for destroying almost all yeasts, molds, and common spoilage bacteria and also for ensuring adequate destruction of common pathogenic, heat-resistant organisms. However, the microbiological techniques used until the 1960s did not allow for the actual reduction of bacteria to be enumerated. Demonstration of the extent of inactivation of pathogenic bacteria by milk pasteurization came from a study of surviving bacteria in milk that was heat-treated after being deliberately spiked with high levels of the most heat-resistant strains of the most significant milk-borne pathogens. [46]