Pasteurization of milk is a thermal treatment process aimed at destroying pathogenic microorganisms and extending the shelf life of the product.
Pasteurization plays a key role in cheese and cottage cheese production. It ensures product safety by killing harmful bacteria that can cause food poisoning.
Additionally, pasteurization helps improve the texture and taste of the final product, as well as promotes better development of lactic acid bacteria necessary for the fermentation and ripening of cheese and cottage cheese.
There are various methods of pasteurization, which differ in temperature and duration.
Methods of Pasteurization
Let’s consider the main types of milk pasteurization.
Low-Temperature Pasteurization
This method involves heating milk to a temperature of 63°C for 30 minutes.
Low-temperature pasteurization allows for the preservation of a greater amount of vitamins and beneficial substances, but it does not eliminate all microbes, making the milk less stable for storage.
Medium-Temperature Pasteurization
This pasteurization method is an intermediate option between low-temperature and high-temperature pasteurization.
The milk is heated to 68°C and held at this temperature for 10 minutes.
Afterward, the milk should be quickly cooled. The best way to do this is to place the pot with milk in a bath of cold water.
The advantages of this method include:
- Preservation of Nutrients. This method allows for the preservation of more vitamins and beneficial enzymes compared to high-temperature methods like HTST or UHT pasteurization.
- Effectiveness. Pasteurization at 68°C is more effective at killing pathogenic microorganisms than traditional low-temperature pasteurization at 63°C, while not significantly affecting the taste and texture of the milk as much as higher temperature processes.
High-Temperature Short-Time Pasteurization (HTST)
This method involves heating milk to 72°C for 15 seconds.
HTST pasteurization is more effective in destroying pathogenic bacteria and significantly extends the shelf life of milk while minimally affecting its nutritional properties.
However, it is extremely difficult to maintain the heating time of 15 seconds in home conditions. You simply won’t be able to cool the milk quickly enough, and without special equipment, the time the milk is exposed to a temperature of 72°C will be significantly longer.
Ultra-High-Temperature Pasteurization (UHT)
In this method, the milk is heated to 135-150°C for 2-5 seconds.
UHT pasteurization destroys all microorganisms, making the milk sterile and allowing it to be stored without refrigeration for several months.
This pasteurization option is also impractical in home conditions.
Microwave Pasteurization
This method is based on using microwave radiation to heat the milk. It allows for quick and effective pasteurization of milk but requires special installations and technologies.
Conclusion
Thus, the most effective and preferred method of milk pasteurization in home conditions is heating to 68 °C and holding at this temperature for 10 minutes.
