Definition: It is the process by which milk is heated up to such a temperature and fro such a period of time to destroy the micro organisms within the milk without altering the composition flavor and nutrient value of milk.


  • Holding method: 63C-66C for 30 minutes. Then quickly cooled to
  • Flash method: 72C for 15 minutes. Then quickly cooled to
  • Ultra high temperature method: 133C for two Sec.

The bacteria’s that are removed by the pasteurization:

  • M bovine.
  • Brucella
  • Salmonella
  • Shigella
  • Coxiella

Pasteurization is not a true sterilization process because this process can’t kill or remove the spores but acc to the definition of the sterilization it kills the spores.

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