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Journal of Pharmacognosy and Phytochemistry

Journal of Pharmacognosy and Phytochemistry

Vol. 5, Issue 5 (2016)

A mini review on technique of milk pasteurization


Simran Watts

The process of pasteurization was debated in the House of Commons and the suggestion made that no raw milk should be sold for human consumption. This would mean installation of expensive machinery by every supplier, and if it should become compulsory there is little doubt that many small firms would shut down and the business pass in the hands of a few big dealers.
If we are to be compelled to drink pasteurized milk, we should at least understand what pasteurization means. It set out to accomplish two things: Destruction of certain disease carrying germs and the prevention of souring milk. These results are obtained by keeping the milk at a temperature of 145 degrees to 150 degrees F. for half an hour, at least, and then reducing the temperature to not more than 55 degrees F. Pasteurization can be done as a batch or a continuous process. A vat pasteurizer consists of a temperature controlled, closed vat. Milk bacteria like acid producers, Gas producers, ropy or stingy fermentation, proteolytic and lipolytic bacteria which are killed by process of pasteurization.

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How to cite this article:
Simran Watts. A mini review on technique of milk pasteurization. J Pharmacogn Phytochem 2016;5(5):99-101.