Pasteurisation
Pasteurisation is one of the most important processes in the treatment of milk. When carried out correctly, these processes give milk a longer shelf life.
Temperature and pasteurisation time are important factors that must be specified precisely to the quality of the milk and its shelf life requirements.
The pasteurisation temperature for homogenised, HTST pasteurised, regular-grade milk is usually 72-75 degrees C for 15-20 seconds.
The pasteurisation process may vary from one country to another, according to national legislation. A common requirement in all countries is that the heat treatment must guarantee the destruction of unwanted micro organisms and all pathogenic bacteria, without the product being damaged.