Pasteurised milk can be consumed without boiling as it is free from harmful microbes. The milk is heated and the suddenly chilled and stored. Which of the following is the correct heating temperature and time for the pasteurisation? (2024)

FAQs

What happens if we drink pasteurized milk without boiling? ›

Pasteurised milk can be consumed without boiling as it is free from harmful microbes. The milk is heated and the suddenly chilled and stored. Which of the following is the correct heating temperature and time for the pasteurisation?

Pasteurized milk does not contain any enzymes or microbes so they do not require to undergo boiling. This is because, during the pasteurization, the milk has already undergone boiling. -Pasteurization is the process of treating food items with heat, mostly around 100° C or less.

Pasteurization of milk, widely practiced in several countries, notably the United States, requires temperatures of about 63 °C (145 °F) maintained for 30 minutes or, alternatively, heating to a higher temperature, 72 °C (162 °F), and holding for 15 seconds (and yet higher temperatures for shorter periods of time).

Pasteurization is a process by which milk is heated to a specific temperature for a set period of time to kills harmful bacteria that can lead to diseases like as listeriosis, typhoid fever, tuberculosis, diphtheria and brucellosis.

If we boil this milk further, we end up lessening its shelf life." According to Dr Saurabh Arora, founder, food safety helpline.com, there is no need to boil pasteurized milk at all. “As it has already been given heat treatment during pasteurization, milk is microbe free.

The best way to pasteurize milk is to pour raw milk into a double boiler and stir it over medium-high heat. Keep the milk above 165 °F for 15 seconds or below 145 °F for 30 minutes and then remove the milk from heat. Cool the milk in an ice bath until it reaches 40 °F and refrigerate.

Milk is heated at 72° C for 15 seconds or 63° C for 30 minutes and quickly cooled to 10° C. The cell membrane of the microorganisms in the milk gets ruptured due to the sudden change in temperature and they are destroyed. This method is called pasteurisation, developed by a scientist Louis Pasteur.

Pasteurization and Contamination

In addition, commercially produced milk is typically fortified with vitamins and minerals to replace those few that may be lost in the heating process. The reason for pasteurization is to protect against possible contamination in raw milk.

This process was named “pasteurization” after its brilliant designer. Pasteurization involves heating liquids at high temperatures for short amounts of time. Pasteurization kills harmful microbes in milk without affecting the taste or nutritional value (sterilization= all bacteria are destroyed).

High pressure processing (HPP) or high hydrostatic pressure (HHP) is a cold pasteurization technology by which vacuum packed food products are introduced in a vessel containing a pressure transmitting liquid (usually water), and submitted to a high level of isostatic pressure (300 to 600MPa).

What are the conditions for pasteurization of milk? ›

Typical pasteurization conditions should be as follows: Not less than 62.8 °C or more than 65.6 °C for at least 30 min (holder method) Not less than 71.7 °C for at least 15 s (HTST)

Pasteurization is a heat treatment performed at the milk processing plant which destroys harmful bacteria without affecting the quality of the milk.

While sterilization destroys all the microorganisms and spores present in the food, in pasteurization, a part of the most resistant microorganisms, a part of enzymes and bacteria spores survive.

Raw milk can contain dangerous bacteria such as Salmonella, E. coli, Campylobacter, Staphylococcus aureus, Yersinia, Brucella,Coxiella and Listeria. H5N1 avian influenza ("bird flu") virus has been found in raw milk from cows infected with H5N1 avian influenza virus.

Thus, you don't have to boil milk for safety reasons unless it's raw, unpasteurized milk. In that case, bringing it to a boil or near a boil will significantly reduce most bacteria levels sufficiently ( 1 ). People often boil milk when they use it in cooking. You can boil raw milk to kill any harmful bacteria.

Bringing unpasteurized milk to a boil will make it less nutritious, but it can also kill the bacteria that could make you seriously ill, so the tradeoff is probably worth it.

Any milk which is pasteurized and hom*ogenize, and is packaged in tetra paks is supposed to be consumed without boiling.