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Principles and Methods of Pasteurization

This document provides an overview of pasteurization principles and methods. It discusses how pasteurization was developed by Louis Pasteur in the 1860s to kill pathogens in milk and improve its shelf life. Pasteurization heats milk to temperatures above 62.7°C for 30 minutes (low-temperature long-time method) or 72°C for 15 seconds (high-temperature short-time method) to destroy pathogens while minimizing quality changes. The high-temperature short-time method uses continuous flow heating and cooling and is now commonly used for large volumes of milk in dairy plants. Testing methods ensure the proper holding time is achieved to safely pasteurize milk.

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2K views11 pages

Principles and Methods of Pasteurization

This document provides an overview of pasteurization principles and methods. It discusses how pasteurization was developed by Louis Pasteur in the 1860s to kill pathogens in milk and improve its shelf life. Pasteurization heats milk to temperatures above 62.7°C for 30 minutes (low-temperature long-time method) or 72°C for 15 seconds (high-temperature short-time method) to destroy pathogens while minimizing quality changes. The high-temperature short-time method uses continuous flow heating and cooling and is now commonly used for large volumes of milk in dairy plants. Testing methods ensure the proper holding time is achieved to safely pasteurize milk.

Uploaded by

K.SHANTHI
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PPTX, PDF, TXT or read online on Scribd
  • Title Page: The introductory slide that presents the title and the author of the lecture on pasteurization.
  • Introduction to Pasteurization: Introduces pasteurization, its historical background, and the definition as per international standards.
  • Importance of Pasteurization: Discusses the significance of pasteurization in ensuring safety for consumption and improving shelf life.
  • Limitations of Pasteurization: Examines potential drawbacks and issues that may arise due to pasteurization, affecting quality and efficiency.
  • Methods of Pasteurization: Describes different pasteurization methodologies including LTLT and its specific types.
  • High-Temperature Short-Time (HTST) Pasteurization: Details the development and process of HTST pasteurization for handling large milk volumes.
  • Advantages: Enumerates the benefits of pasteurization in terms of efficiency, cost-effectiveness, and quality control.
  • Disadvantages: Lists various limitations and challenges faced with pasteurization processes, especially for specific milk products.
  • Steps in HTST Pasteurization: Outlines the procedural steps involved in HTST pasteurization to ensure proper milk treatment.
  • Testing of Holding Time: Explains the methods for testing and ensuring the adequate holding time of milk in the pasteurization process.
  • Conclusion: Concludes the lecture with a visual gesture of appreciation and closing remarks.

Class Lecture

PRINCIPLE AND METHODS OF PASTEURIZATION

Dr. Sanjeev Kumar


Associate Professor & Head
Department of Dairy Technology
SGIDT, Patna-14
Conti---Conti---
Word pasteurization is derived from the name of an eminent French scientist Louis Pasteur
(1860)
Pasteurization came into use on a commercial scale in the dairy industry shortly after 1880 in
Germany and Denmark
Definition
According to International Dairy Federation (IDF), : ‘A process applied to a product with the
object of minimizing possible health hazards arising from pathogenic microorganisms associated
with milk by heat treatment, which is consistent with minimal chemical, physical and sensory
changes in the product’.

In general, the term pasteurization as applied to market milk refers to the process of heating
every particle of milk to at least 63°C for 30 min or 72°C for 15s or to any temperature-time
combination which is equally efficient, in a properly operated equipment. After pasteurization,
the milk is immediately cooled to 5°C or below.
Conti---

 Importance of Pasteurization

 To render milk safe for human consumption by destroying all the pathogenic microorganisms.

 To improve the keeping quality of milk by killing almost all spoilage organisms (88-99%)

Time-Temperature Combination for Specific Requirements


 All pathogenic organisms ---- destroyed by pasteurization, except spore forming organisms.
 The thermal death point of tuberculosis germs (Mycobacterium tuberculosis) --- slightly higher than that for
inactivation of phosphatase enzyme.
 Pasteurization --- carried out at a heat treatment temperature above that for phosphatase inactivation and yet below
that for cream line reduction.
 The pasteurization ensures complete destruction of pathogens, a negative alkaline phosphatase test and least
damage to the cream line
Limitations of Pasteurization
Encourage slackening of efforts for hygienic milk production and may
mask low quality milk.

• Diminishes the cream line or cream volume.

• Pasteurized milk---- increase the renneting time.

• Fails to destroy bacterial toxins

• In India, pasteurization -- not necessary as milk is invariably boiled by


the consumers
Methods of Pasteurization
Low-temperature long-time (LTLT)/Batch pasteurization
Milk --- heated to a minimum of 62.7°C and held at this temperature for
minimum 30 min. It is then cooled as rapidly as possible to 4°C
 LTLT pasteurizer of three types

Water – jacketed vat


Water–spray type
Coil-vat type
High-Temperature Short-Time (HTST) Pasteurization
 First developed ---- A.P.V. Co. in the United Kingdom in 1922
 Modern method of pasteurizing milk -- invariably used where large
volumes of milk .
 HTST pasteurizer gives a continuous flow of milk - heated to 72°C/15s
followed by promptly cooled to 5°C or below.
Advantages
Capacity to heat treat milk quickly and adequately, while maintaining rigid quality control
. Less floor space required
Lower initial cost
Milk packaging can start as soon as milk is pasteurized
Easily cleaned and sanitized (system adapts itself to CIP)
Lower operating cost (due to regeneration system)
Reduced milk losses
Development of thermophiles is not a problem
Automatic precision controls ensure proper pasteurization
Disadvantages

 system -- not well-adapted to handling small quantities of liquid milk products

Gaskets require constant attention for possible damage and lack of sanitation

Complete drainage --- not possible (without losses exceeding those from the holder system)

Margin of safety in product sanitary control --- so narrow that automatic control precision instruments required in its operation

Lethal effect on high-thermoduric bacteria in raw milk is not as great as compared to LTLT system

 Accumulation of milk-stone in the heating section.


Conti---

Steps
 or stages -- involved as milk passes through the HTST pasteurizer:
Balance tank

Pump

Regenerative heating

Holding

Flow diversion valve (FDV)

Regenerative cooling

Cooling by chilled water or brine

An arrangement for incorporation of the filter/clarifier, homogenizer, etc., in the circuit --- also made possible

2.

3.
4.

5.

6. 7.
Conti---

 Testing of Holding Time


Holding time -- calculated between the points at which the heated milk
leaves the heating section and reaches the FDV
Efficiency of pasteurization in the HTST system depends on attaining the
requisite temperature along with the desired holding time
 Methods - used for determining the holding time

 Electrical conductivity method (of a salt solution);


 Dye injection method;
 Electronic timer method
THANKS
11

Class Lecture PRINCIPLE AND METHODS OF PASTEURIZATION Dr. Sanjeev Kumar Associate Professor & Head Department of Dairy Techno
Conti--- Word pasteurization is derived f
Importance of Pasteurization  To render milk safe for human consumption by destroying all the pathogenic microorgan
Limitations of Pasteurization Encourage slackening of efforts for hygienic milk production and may mask low quality milk. •
Methods of Pasteurization Low-temperature long-time (LTLT)/Batch pasteurization Milk --- heated to a m
High-Temperature Short-Time (HTST) Pasteurization First developed ---- A.P.V. Co. in the United Kingdom in 1922 Modern meth
Advantages Capacity to heat treat milk quickly and adequately, while maintaining rigid quality control . Less floor space
Disadvantages  system -- not well-adapted to handling small quantities of liquid milk products Gaskets require constant at
Steps or stages -- involved as milk passes through the HTST pasteurizer: Balance tank Pump Regenerative heating Holding
Testing of Holding Time Holding time -- calculated between the points at which the heated milk leaves the heating section

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