Milk Pasteurization This is invented by Louis pasteur in 1884.
Function of pasteurization: 1. To increase shelf life of milk 2. To destroy all pathogenic micro organism's 3. To kill spoilage causing micro organism's
Types of milk pasteurization:
1. Batch pasteurization:
Heating at 63 Degree Celsius for 30 minutes and cooling below 5 degree Celsius . It also called temperaturelow temperature high time (LTHT)pasteurization.
2. High temperature low time (HTST):
Heating milk at 72 degree Celsius for 15 second and cooling below 5 degree Celsius.
3. Upperization:
Heating milk at 150 degree Celsius for a fraction of second and cooling below 5 degree Celsius .