Pasteurized milk: Learn about pasteurization

Learn about pasteurization, a mild heat treatment that kills pathogens and improves the shelf life of milk and other foods. Compare different methods and definitions of pasteurization, and their advantages and disadvantages. Packaging of Pasteurized Milk Definitions and Quality Attributes of Pasteurized Milk Given its specific composition, milk is an excellent medium for the growth of microorganisms. Microorganisms and their enzymes such as proteases and lipases attack milk constituents, namely proteins and lipids causing quality deterioration and often food safety related problems in milk. To prevent such potential problems, milk undergoes specific heat treatments to drastically reduce milk's microbial load and ... Milk pasteurization can be defined as a carefully controlled process that involves heating milk or milk products to a specific temperature for a set duration, while maintaining strict measures to prevent re-contamination throughout the entire process. Pasteurized milk is raw milk that has been heated to a specific temperature for a set duration to kill harmful bacteria while preserving its essential nutrients. This process makes milk safer for consumption and extends its shelf life without using preservatives.