Milk is one of the most consumed beverages in the world and an important part of our daily lives. It provides essential sustenance like calcium, protein, vitamins, and minerals that play a vital role for healthy growth. But raw milk, straight from the cow or buffalo, can also contain harmful microorganisms such as bacteria, viruses, and parasites. That’s why this process known as pasteurization of milk is used to make it safer to drink, while still keeping its taste and nutritional value.
Pasteurization of Milk
A pasteurization of milk is the process of heating milk to a specific temperature for a period of time, and then cooling it down rapidly. This controlled heat treatment destroys harmful diseases like Salmonella, E. coli, and Listeria and other diseases , causing serious illness. There are different methods of pasteurization of milk, each with its own pasteurisation temperature and time frame. The use of accurate pasteurisation temperatures ensures that milk remains nutritious without posing health risks to consumers.
Also Read: How to Start Manufacturing Business of Milk Powder?
Pasteurisation Temperature
Pasteurisation temperature refers to the specific heat level at which milk is treated to eliminate harmful bacteria like Salmonella, E. coli, and Listeria. The milk is held at this temperature for a duration and then rapidly cooled to prevent bacterial growth.
Pasteurisation Temperature: What You Want to Know
Low-Temperature, Long-Time (LTLT)
Temperature: 63°C (145°F)
Time: 30 minutes
LTLT is the traditional method of pasteurization temperatures, used in smaller dairy plants. It helps preserve more of the milk flavor. LTLT pasteurization is gentle and reliable. It takes more time compared to high temperatures.
High-Temperature, Short-Time (HTST)
Temperature: 72°C (161°F)
Time: 15 seconds
HTST is the widely used method for pasteurizing milk temperature at a business scale. It takes a good balance between safety and efficiency. The short exposure to heat kills harmful bacteria while keeping the milk fresh-tasting.
Ultra-High Temperature (UHT)
Temperature: 135°C (275°F)
Time: 2–5 seconds
Milk Pasteurized Temperature
At Pranam Ji, we specialize in providing cutting-edge dairy tools and milk processing solutions that precisely control milk pasteurization temperature. Our systems are designed for consistency, safety, and quality. This method gives milk a much longer shelf life up to 6 months without refrigeration. UHT milk is commonly used in India with limited access to refrigeration or where distribution distances are long. These methods use a specific milk pasteurized temperature to achieve the same goal: safe, high-quality milk that retains most of its beneficial properties.
Why Pasteurization of Milk Is Important
Pasteurization isn’t just a regulatory requirement — it’s a public health necessity.
- Kills Harmful Microorganisms: Raw milk carries bacteria that cause tuberculosis, typhoid fever, and other diseases. Pasteurization removes over 99.9% of these diseases.
- Improves Shelf Life: By killing spoilage-causing microbes, pasteurized milk lasts longer when stored properly.
- Ensures Safety in Supply Chains: In large-scale distribution systems, milk often travels long distances. Pasteurization ensures it remains safe from farm to fridge.
- Protects Vulnerable Groups: Infants, Peoples with reduced immune systems are especially unsafe to food poisoning. Pasteurized milk reduces their risk significantly.
Pranam ji Engineering Works is a leading milk pasteurization machine manufacturer. The pasteurization of milk is one of the most important food safety practices in India. It ensures that the milk we drink every day is safe, healthy, and fresh. By heating milk to a specific milk pasteurized temperature, harmful bacteria are destroyed without compromising on taste or nutrition. It is the traditional LTLT method or the highly efficient HTST system, the core goal remains the same to keep milk safe, fresh, and healthy for consumption.
