How to Pasteurize Milk?

Pasteurizing milk involves heating it to specific temperatures for a set time to kill harmful bacteria. Here's how to do it correctly:

Pasteurization Methods

There are two primary time-temperature combinations you can use to pasteurize milk effectively:

Low Temperature, Long Time (LTLT):
- Heat the milk to 63°C (150°F).
- Maintain this temperature for at least 30 minutes.
High Temperature, Short Time (HTST):
- Heat the milk to 72°C (162°F).
- Maintain this temperature for at least 15 seconds.

Temperature Control: It is crucial to maintain the temperature throughout the process. If the temperature drops below the required level, you must restart the timing from the beginning.
Consistent Heating: Ensure the milk is heated evenly. Stirring during the process can help achieve this.
Cooling: After pasteurization, cool the milk as quickly as possible to prevent the growth of any remaining microorganisms. Ice baths or cold water can aid this process.

Prepare: Gather your milk, a clean pot, a thermometer, and a heat source.
Heat the Milk: Place the milk in the pot and start heating it while continuously stirring.
Monitor Temperature: Use a thermometer to closely monitor the temperature as it rises.
Hold Temperature: Once the milk reaches the target temperature (either 63°C/150°F or 72°C/162°F), maintain that temperature for the required time (30 minutes for LTLT or 15 seconds for HTST).
Cool Rapidly: After the time has elapsed, quickly cool the milk down.
Store: Store the pasteurized milk in a refrigerator.

Always use a reliable thermometer to ensure accurate temperature readings. Inaccurate readings can compromise the effectiveness of the pasteurization process.
Always start timing once the correct temperature is reached and be sure to restart if the temperature falls below the necessary point.