1.

PASTEURIZATION: It is the heat treatment that kills the micro organism present in the milk for the purpose of making milk safer for human consumption due to killing of micro organism by the heat applied. The general principle applied is to raise the temperature of the milk upto a certain limit (71.6C - 752C) & then to cool it quickly in order to kill the bacterias present in the milk.

There are two methods of pasteurization:

HTST (High Temperature Short Time): The temperature is raised to 162F / 71.6C for 150seconda & then quickly dropped to 50F / 10C & then packed. LTH (Low Temperature Holding): The temperature of milk is raised to 62C & held for around 30 minutes & then it is lowered to 5-10C & then packed.