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Milk pasteurization || Type of Milk pasteurization

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MILK PASTEURIZATION The term as applied to milk refers to heating every particle of milk to a temperature of at least 63°C (145.4 F) for 30 min or 71.7°C (161F) for 15 sec (or an equivalent time-temperature combination). The processed milk is to be immediately cooled to 4°C and stored at a temperature of 4°C( International Dairy Federation (IDF) has defined Pasteurization as a process applied to a product with an objective of minimizing possible health hazard arising from pathogenic microorganisms associated with milk by heat treatment, which is consistent with minimal chemical, physical and organoleptic changes in the product. The heat treatment suggested by the IDF for pasteurization of milk are 15 sec at 71.7°C=161F or 30 min at 62.8°C=145oF which can be regarded as internationally accepted norm. Primarily pasteurization addresses two concerns viz., safety (public health aspects) and keeping quality. Types of pasteurization plants  Batch/Holding/Low t...
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Homogenization of milk

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HOMOGENIZATION OF MILK Homogenization is a mechanical process in which milk is forced through a homogenization valve under very high pressure. The milk is thus deflected at right angles through a narrow opening of about 0.1 mm (100(m). As the milk comes out of this valve opening, there is sudden drop in pressure and the milk is subjected to impact against an impact ring. This complete process results in disruption of fat globules leading to decrease in the average diameter (typically from 0.2 to 2 (m) and an increase in the number and surface area of fat globules. Homogenization with reference to milk / dairy applications thus refers to a mechanical process that is used to reduce the size of fat globules such that milk fat does not rise to form a cream layer during storage of milk. Although homogenization renders fat globules uniformly distributed in the body of the milk, upon prolonged storage it does not remain completely dispersed. Definition of Homogenized Milk ...
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