Pasteurization of Milk

Pasteurization of Milk
U. Sree Kumaran
Final Year – Part 1
Synopsis
• Milk Hygiene
• Sources of contamination
• Milk borne diseases
• Steps to ensure the safety and enhanced
quality of milk
• Methylene blue reduction test
• Pasteurization of milk
• Tests of pasteurization
Milk Hygiene
• Set of practices and measures aimed at
ensuring that milk is safe for consumption by
preventing contamination and maintaining its
quality throughout production , handling and
distribution
Source of Contamination of Milk
• 1) Dairy animal
• 2) human handler
• 3) Environment – eg. Contaminated vessels,
polluted water , flies , dust etc.
Milk Borne Diseases
A Joint FAO/WHO Expert Committee (1970) on
Milk hygiene
divided
Milk borne Diseases
Infections primary
Infections of to man that can
animals that can be transmitted
be transmitted to through milk
man
Infections of animals that can transmitted
to animals
• Primary Importance : • Lesser Importance
• Tuberculosis • Cow Pox
• Brucellosis • Foot and Mouth
• Streptococcal Infection Disease
• Anthrax
• Staphylococcal
• Leptospirosis
Infection
• Tick borne
• Salmonellosis Encephalitis
• Q fever
Infections Primary to Man that can be
transmitted through milk
• Typhoid and Paratyphoid fever
• Shigellosis
• Cholera
• Enteropathogenic Escherichia coli
• Non Diarrhoeal Diseases like
- Streptococcal infections
- Staphylococcal food Poisoning
- Diphtheria
- Tuberculosis
- Enteroviruses
- Viral Hepatitis
Production of a clean and Safe Milk
• Microbial Content of milk  indicates safety and quality of milk
• Pre requisite for the production of clean and safe milk :
1. Healthy and Clean ANIMAL
2. Milking Animal Premises should follow sanitary measures
3. Milk vessels – sterile & kept covered
4. Water supply – Bacteriologically safe
5. Milk Handler – free from communicable diseases & wash
hands and arms before milking
6. If Possible, Milking machines – used
7. Milk  cooled below 10C after it is drawn  to retard
bacterial growth
Methylene Blue Reduction Test
• Indirect method for detection of micro
organisms in milk
• Test carried out on the milk accepted for
pasteurization
• Importance -
1. Used as a confirmation of heavy contamination
2. Compared with direct counts of bacteriae
3. Saves money and time
Standard Temp of 37C maintained
Milk which
remains blue
for a long period
considered to
be best quality
and a scale of
grading
10 ml - Milk
10 ml - Milk different milk

samples
Pasteurization of Milk
• Heating of milk to such temperatures and such
periods of time as are required to destroy any
pathogens that may present while causing
minimal changes in the composition, flavour
and nutritive value
Methods of Pasteurization
1. Holder (Vat) method
2. HTST method
3. UHT method
Holder (Vat) method
• Milk kept at 63 - 66C for atleast 30 min
Quickly cooled to 5C
Recommended in small and rural communities

High Temperature and Short time method
(HTST Method)
• Milk rapidly heated to 72C for not less than
15 sec
Rapidly cooled to 4C
 Most widely used method

 Very large quantities of milk – Pasteurized by
this method
Ultra High Temperature Method (UHT
Method)
• Milk rapidly heated usually as 2 stages to the
temperature of 125C for few seconds
• The second stage of heating is under pressure
Then it is rapidly cooled and bottled as

quickly as possible
Importance of Pasteurization of Milk
• Preventive measure of public health
importance and corresponds in all aspects
inorder to supply safe milk
• Pasteurization Kills 90 % of bacteria in milk by raising
temperature– including tubercle bacillus and Q fever
organisms
• But it will not kill thermoduric bacteria and bacterial
spores 
• despite pasteurization – bacteria may bound to multiply 
• so pasteurized milk is rapidly cooled
• And kept cool untill it reaches the consumer
• Hygienically produced pasteurized milk has a keeping
quality of not more than 8 – 12 hrs @ 18C
Tests of Pasteurized Milk
1. Phosphatase test
2. Standard Plate Count
3. Coliform Count
@60C for 30 min
Phosphatase enzyme
1. Phosphatase test – widely used to check efficiency
of pasteurization
Normally , In raw milk  phosphatase enzyme present
But in pasteurization  Subsequent rise in temp
Degrades the enzyme
Presence of phosphatase enzyme in the milk 

indicates incomplete pasteurization or post
pasteurization contamination
2. Standard Plate Count:
• Bacteriological quality of milk  determined
by Standard plate count
• Western Countries – enforce a limit of 30,000
bacterial count per ml of pasteurized milk
3. Coliform Count
• Coliform organisms  completely destroyed in
pasteurization
• Presence of any coliform organisms 
indicates improper pasteurization / Post
pasteurization contamination

Pasteurization of Milk

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Pasteurization of Milk

10 ml - Milk different milk

Quickly cooled to 5C

Recommended in small and rural communities

Rapidly cooled to 4C

 Most widely used method

Then it is rapidly cooled and bottled as

Presence of phosphatase enzyme in the milk 

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