WOLKITE UNIVERSTY

COLLEGE OF ENGINEERING AND TECHNOLOGY

DEPARTRMENT OF FOOD ENGINEERING
COURSE TITLE: DAIRY PROCESSING TECHNOLOGY
COURSE CODE: EEng 3071

PASTURIZED MILK PRODUCTION

GROUP ASSIGNMENT
NAME ID NO.
TEMESGEN MULETA…………………………………………………. NSR\2010\13
MELAKU GETAHUN ……………………………………………………. NSR\1447\13
GADIS KEBEDE……………………………………………………………. NSR\0918\13

SUBMOSSION DATE: 21\09\2015

SUBMITTED TO: MR. YARED.T
 HISTORY OF PASTUERIZED MILK
 The history of pasteurized milk dates back to the 1800s when Louis
Pasteur, a French microbiologist, discovered the process of
pasteurization.

 Pasteurization is a process that involves heating the milk to a

specific temperature and holding it for a set amount of time to kill
harmful bacteria and pathogens.

 Before the introduction of pasteurization, milk was often

contaminated with harmful bacteria such as tuberculosis, typhoid
fever, and diphtheria. Milk-borne illnesses were a significant public
health concern in Europe and North America in the late 1800s.

 Pasteurization first became widely adopted in Europe in the late

19th century and in the United States in the early 20th century. By
the mid-20th century, pasteurization had become common practice
in the dairy industry.

 Today, most milk sold in the United States is pasteurized to improve

its safety and extend its shelf life.

 Raw milk, which has not been pasteurized, is still available in some
states but is considered a higher risk for foodborne illness.
  INTRODUCTION OF PASTURIZED MILK

 Pasteurized milk is milk that has undergone a heating process known as

pasteurization, named after the French scientist Louis Pasteur who developed
the method in the 19th century.

 The process involves heating raw milk to a specific temperature for a set
amount of time to kill any harmful bacteria that may be present.

 This is done to improve the safety and quality of milk by reducing the risk of
foodborne illness and extending its shelf life. Pasteurization also helps to
preserve the nutritional value of milk by minimizing the effects of damaging
microbial enzymes.

 The majority of milk sold in the United States and many other countries is
pasteurized to ensure its safety and quality.

 WHAT IS PASTURIZATION
 Pasteurization is a process of heating a liquid, such as milk, to a specific
temperature for a certain period of time, then cooling it rapidly to kill harmful
bacteria and pathogens.

 It was developed by French scientist Louis Pasteur in the mid-19th century

and is commonly used to make food and drinks safer for consumption by
reducing the risk of foodborne illness.

 The purpose of pasteurizing is to destroy the harmful microorganisms

without significantly changing the taste or nutritional value of the product.
  TYPES OF PASTEURIZATION
 THERE ARE TWO MAIN TYPES OF PASTEURIZATION:

1. High-Temperature Short-Time (HTST) pasteurization:

 This method involves heating the liquid to a temperature of 72°C for 15
seconds followed by rapid cooling to 4°C. This process helps to destroy
harmful bacteria while preserving the quality of the liquid.

2. Ultra-High Temperature (UHT) pasteurization:

 In this method, the liquid is heated to a temperature of 135°C for 2-5
seconds, which is sufficient to kill all microorganisms, and then immediately
cooled to room temperature. This process is typically used for products with a
longer shelf life, such as milk and cream.

 WHAT IS THE ROLE OF PASTEURIZATION

 The role of pasteurization is to kill or deactivate harmful pathogens, including

bacteria, viruses, and parasites, present in the food or beverage.

 In pasteurization, the food or beverage is heated to a specific temperature for

a certain period of time to destroy or reduce the number of harmful
microorganisms without significantly impacting the taste, texture, or
nutritional value of the product.

 Pasteurization is commonly used in the dairy industry to process milk,

cheese, and other dairy products. It is also used in the production of juices,
beer, and other beverages.
  WHAT IS IMPORTANCE OF PASTEURIZTION OF MILK

 The pasteurization of milk is important because it is a process of heating raw

milk to a specific temperature for a certain period of time to kill any harmful
bacteria and pathogens that may be present, such as E. coli, Salmonella, and
Listeria.
 Consuming unpasteurized milk can lead to serious foodborne illnesses, which
can be particularly dangerous for young children, pregnant women, the
elderly, and those with weakened immune systems. By pasteurizing milk, it
helps to ensure that it is safe to consume and reduces the risk of foodborne
diseases. Additionally, pasteurization also helps to extend the shelf life of
milk.

 DISADVANTAGE OF PASTEURIZATION
There are a few potential disadvantages of pasteurization, including:
1. Reduced Nutritional Value: The high temperatures used during pasteurization
can cause a loss of some essential vitamins and minerals in the product
2. Affects Flavor: Pasteurization can sometimes affect the taste and texture of
certain products, such as milk, which can develop a slightly cooked flavor.
3. Energy Intensive: The process of pasteurization requires a significant amount
of energy, which can contribute to carbon emissions and have an impact on the
environment.
4. Not Effective Against Some Bacteria: While pasteurization is highly effective at
killing many harmful bacteria, some strains of bacteria, such as spore-forming
bacteria, may still survive.
5. Possible Chemical Contamination: Pasteurization can potentially lead to
chemical contamination if milk is sourced from cows that have been given
antibiotics or growth hormones.
  PRINCIPLE OF PASTEURIZATION OF MILK
 The principle of pasteurization of milk is to heat the milk at a high
temperature for a specific time to kill or reduce the number of harmful
microorganisms such as bacteria, viruses, and fungi that may be present in
the milk.
 This process is usually done at a temperature of 72°C to 75°C for at least 15 to
30 seconds, or even up to several minutes. It helps to ensure that milk is safe
to drink and has an extended shelf life by reducing the risk of spoilage or
transmission of infectious diseases.
 After pasteurization, the milk is quickly cooled down and stored in a
refrigerated environment to maintain its quality.
of milk, including:

TECHNOLOGIES IN PASTEURIZATION OF MILK

There are several technologies used in pasteurization
1. High-temperature short-time (HTST) pasteurization: This method involves
heating the milk to 72°C (161.6°F) for 15 seconds. HTST pasteurization is
the most commonly used method in the dairy industry.
 2. Ultra-high temperature (UHT) pasteurization: This method involves
heating the milk to 135°C (275°F) for a few seconds, which kills all bacteria
and spores in the milk. UHT pasteurization allows milk to be stored at
room temperature for several months.

3. Batch pasteurization: This method involves heating the milk to 63°C (145°F) for
30 minutes to kill bacteria. Batch pasteurization is often used for small-scale
production.
4. Low-temperature long-time (LTLT) pasteurization: This method involves
heating the milk to 63°C (145°F) for 30 minutes. LTLT pasteurization is not
commonly used in the dairy industry anymore.

5. High-pressure processing (HPP): This method involves exposing the milk to

high pressure (up to 800 MPa) to kill bacteria. HPP is a non-thermal
pasteurization method that does not affect the taste or nutrient content of the
milk.
The steps involved in pasteurized milk production include:
1. Raw milk is collected from cows, sheep, goats, or other dairy animals.
2. The milk is stored in large tanks and transported to a processing facility.
3. The milk is preheated to around 40-45°C (104-113°F) to remove any unwanted
debris and ensure uniform heat distribution during pasteurization.
4. The milk is then heated to 71.7°C (161°F) for at least 15 seconds using a high-
temperature, short-time (HTST) pasteurization method.
5. The pasteurized milk is then rapidly cooled down to below 4.4°C (40°F) using a
plate heat exchanger or other cooling equipment.
6. The milk is then stored in a refrigerated tank and bottled or packaged for
distribution.
Pasteurized milk is considered safe to drink and has a shelf life of up to 14 days
when stored properly in the refrigerator. However, it is important to note that
pasteurization does not completely sterilize the milk, and some bacteria may still
exist in low levels. As such, it is recommended to use pasteurized milk for
consumption and cooking purposes only.
FLOW CHART OF MILK PASTEURIZATION

CONCLUSION FOR PASTEURIZED MILK

 In conclusion, pasteurized milk is a safe and popular option for the
consumption of milk. It goes through a process of heating and cooling to
eliminate harmful bacteria and increase its shelf life.

 While some people may argue that raw milk has certain health benefits, it
also comes with a higher risk of bacterial contamination. Therefore,
pasteurized milk is the recommended choice for reducing the risk of
foodborne illnesses associated with milk consumption.