• History:- Louis Pasteur of France (1860-
64) use this method in wine to kill spoiling
organisms. pasteurization of milk was first
attributed to Dr. Soxhelt of Germany in
1886.
• Methods:-
A. Low temperature Long time (LTLT) method.-
1. In bottle pasteurization.
2.
Batch holding pasteurization.
B. High temperature Short time (HTST) method.
C. Vacuum Pasteurization.
D. Ultra High Temperature Pasteurization.
E. Stassanization.
A. Low temperature Long time (LTLT):-
2. Batch holding pasteurization:-
2. Water spray type:- a film of hot or
cooled water is sprayed from
perforated pipe over the surface of
tank holding the milk/ products at the
same time milk is agitated with
agitator.
3. Coil vat type:- the heating/cooling
medium is pumped through a coil
placed either horizontal or vertical
position , while the coil is turned
through the product.
B. High temperature Short time :-
• Working of HTST:-
Receiving of milk
Supply of milking(pumping)
Regenerative heating (by
outgoing pasteurizing milk)
Holding ( time-temp. treatment)
Regenerative cooling ( by
incoming milk)
Cooling/chilling (below 5for
storage/packaging)
C. Vacuum pasteurization:-
Milk /cream is pasteurized under
reduced pressure by direct steam
with the help of “vacreater” and
the process is called vacreation.
Vacuum of 5 inches Hg (mercury
Hg-unit for measuring pressure).
D. Ultra high temperature
pasteurization(UHT):-
Referances:-
1. technology of milk and milk product- Vth sem.
2. Pasteurization of milk – Wikipedia.