The Consumer Education Project of Milk SA

What is pasteurisation?

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Pasteurisation is a process of heating milk to 72 °C for 15 seconds to destroy bacteria, and then cooling it very rapidly to 4 °C to preserve nutrients.

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Raw milk can contain harmful bacteria. Pasteurisation is a simple heating process that usually involves heating milk to 72 °C for 15 seconds. After the heating process, the milk is cooled very rapidly to 4 °C to limit any loss of heat-sensitive nutrients. Pasteurisation is an important and well-established technique to destroy any harmful micro-organisms in food and is used as a food safety measure all over the world.

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