How is pasteurisation done

Eggnog shall be heated to at least the following temperature and time specifications:. The original method of pasteurization was vat pasteurization, which heats milk or other liquid ingredients in a large tank for at least 30 minutes.

It is now used primarily in the dairy industry for preparing milk for making starter cultures in the processing of cheese, yogurt, buttermilk and for pasteurizing some ice cream mixes. UP pasteurization results in a product with longer shelf life but still requiring refrigeration. The milk flow system is set up to make sure that the milk stays at the pasteurization temperature for the appropriate time before it flows through the cooling area of the pasteurizer.

The cooled milk then flows to the rest of the processing line, for example to the bottling station. There are several options for temperatures and times available for continuous processing of refrigerated fluid milk. The process of heating or boiling milk for health benefits has been recognized since the early s and was used to reduce milkborne illness and mortality in infants in the late s.

As society industrialized around the turn of the 20th century, increased milk production and distribution led to outbreaks of milkborne diseases. Common milkborne illnesses during that time were typhoid fever, scarlet fever, septic sore throat, diptheria, and diarrheal diseases. These illnesses were virtually eliminated with the commercial implementation of pasteurization, in combination with improved management practices on dairy farms.

Pasteurization is the process of heating a liquid to below the boiling point to destroy microorganisms. It was developed by Louis Pasteur in to improve the keeping qualities of wine.

Commercial pasteurization of milk began in the late s in Europe and in the early s in the United States. Pasteurization became mandatory for all milk sold within the city of Chicago in , and in Michigan became the first state to require that all milk for sale within the state be pasteurized.

HTST entails heating followed by quickly cooling the milk. The raw milk debate is a hot topic. Raw milk is milk that comes straight from the cow. Some claim there are health benefits of drinking raw milk, but to-date these benefits have not been scientifically proven. The problem with raw milk is that it does carry potentially harmful pathogens that can make us very sick and pose serious health risks. In the state of Nevada there are no certified raw milk dairies.

All Nevada milk is pasteurized. Pasteurized milk is safe, wholesome and nutritious—allowing you to feel good about the milk you and your family are consuming. With 9 essential nutrients including 8 grams of protein and only three ingredients, milk is one of the most nutrient-dense beverages you can consume.

Our farmers take their responsibility to provide healthy, safe and nutritious milk very seriously. We want to keep all our Nevada families healthy and strong.