PASTEURIZATION

What is Pasteurization?
• Pasteurization is the process of heating, and
then rapidly cooling, liquids or food such as milk,
juice, canned food, and others in order to kill
microbes that may expedite ( happen more
quickly) their spoilage or cause disease.
 History of Pasteurization

• Pasteurization has been known since 1117 in China. The Chinese used to pasteurize
wine by heating it to a specified temperature and then cooling it. In 1568 and then
documented. However, during this time in China and Japan the process was known
as ‘heating’ until Louis Pasteur, a French chemist introduced and named the
pasteurization food preservation method. Claude Bernard, a French physiologist,
completed the first experimentation of food preservation by heating in April 1862.
The process was first developed to heat and prevent beer and wine from turning
sour.
• Later on this process became largely associated with milk and the idea to pasteurize
milk was first suggested in 1886 by Franz von Soxhlet, a German agricultural
chemist.
Louis Pasteur Claude Bernard Franz von Soxhlet
 What is the Purpose of Pasteurization?
Pasteurization’s purpose is to reduce the bacterial population of a liquid to
destroy organisms that may cause spoilage and human disease.
In milk, pasteurization is important because it kills harmful bacteria. Raw milk
and dairy products can contain microorganisms such as Salmonella, E. coli and
Listeria that cause food-borne illnesses.
 Pasteurization Process
MILK
• In the past, pasteurization treatment of milk was where it was exposed to a
temperature of about 03°C for 30 minutes, called the holding method.
72°C
Today, milk pasteurization uses higher temperatures, at least for only
15 seconds. This is known as high-temperature short-time (HTST)
pasteurization, HTST is applied as the milk flows continuously past a heat
exchangers. In addition to killing pathogens, HTST pasteurization lowers
total bacterial counts, so the milk keeps well under refrigeration.
Ultra-Pasteurization (UP) – This is the type of pasteurization that
you will most commonly see on cartons of milk, half-and-half and
heavy cream. It produces a product that has a stable shelf life of up to
two months! The UP method requires that the milk be held at 280
degrees for 2 seconds. Most commercial milk brands use this form of
pasteurization since it is the quickest and cheapest.
• Vat Pasteurization – Vat Pasteurization is the most gentle type of
pasteurization. If you can find milk products that have been processed using
this type of pasteurization, they will be your best bet if you can’t get raw
milk. The vat process requires that the milk to be held in a heated vat at 145
degrees for 30 minutes. It is then quickly cooled to 39 degrees. This type of
pasteurization is more expensive, which is why products that have been
produced using it are difficult to find.
 Advantages of Pasteurization
• It does not produce an unpleasant cooked flavour.
• It inactivates enzymes such as phosphatase and lipase in milk which adversely affect
the quality of milk.
• Shelf life of milk is increased due to a marked decrease in the total bacterial count.
• This method may prevent many diseases such as diphtheria, tuberculosis, scarlet
fever and brucellosis by killing some of the most harmful bacteria.
• Saves Time
 Disadvantages of Pasteurization
• Strict monitoring must be observed.
• Milk pasteurized with HTST method is believed to lose 1/3rd of the
thiamine present in the milk and half of vitamin B12.
 Examples of Pasteurized Brands
• International:
 Capri Sun, Mott’s, Ocean Spray, Florida’s Natural, Nestle, Snapple. V-8, Tropicana, Moo
Milk Welch’s etc.…
• Local/ Caribbean:
 Nestle, PINEHILL (Barbados), Grace Foods (Jamaica),
•THANK YOU!