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    Milk Pasteurization

    Uploaded by

    Sofian Nurjamal
    This document discusses different methods of milk pasteurization. It describes holding (LTLT) pasteurization, which heats milk to 140°F for 30 minutes, and flash (HTST) pasteurization, which heats milk to 71.6°C for 15-17 seconds. The most advanced method is ultra-high temperature (UHT) pasteurization, which briefly heats milk to 80-82°C or 110-125°C. Pasteurization aims to destroy harmful bacteria and microorganisms while preserving milk quality. It allows milk to be stored longer than with conventional boiling alone. Proper pasteurization reduces risks of milk-borne diseases.

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    Milk Pasteurization

    Uploaded by

    Sofian Nurjamal
    284 views13 pages
    This document discusses different methods of milk pasteurization. It describes holding (LTLT) pasteurization, which heats milk to 140°F for 30 minutes, and flash (HTST) pasteurization, which heats milk to 71.6°C for 15-17 seconds. The most advanced method is ultra-high temperature (UHT) pasteurization, which briefly heats milk to 80-82°C or 110-125°C. Pasteurization aims to destroy harmful bacteria and microorganisms while preserving milk quality. It allows milk to be stored longer than with conventional boiling alone. Proper pasteurization reduces risks of milk-borne diseases.

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    This document discusses different methods of milk pasteurization. It describes holding (LTLT) pasteurization, which heats milk to 140°F for 30 minutes, and flash (HTST) pasteurization, which heats milk to 71.6°C for 15-17 seconds. The most advanced method is ultra-high temperature (UHT) pasteurization, which briefly heats milk to 80-82°C or 110-125°C. Pasteurization aims to destroy harmful bacteria and microorganisms while preserving milk quality. It allows milk to be stored longer than with conventional boiling alone. Proper pasteurization reduces risks of milk-borne diseases.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    284 views13 pages

    Milk Pasteurization

    Uploaded by

    Sofian Nurjamal
    This document discusses different methods of milk pasteurization. It describes holding (LTLT) pasteurization, which heats milk to 140°F for 30 minutes, and flash (HTST) pasteurization, which heats milk to 71.6°C for 15-17 seconds. The most advanced method is ultra-high temperature (UHT) pasteurization, which briefly heats milk to 80-82°C or 110-125°C. Pasteurization aims to destroy harmful bacteria and microorganisms while preserving milk quality. It allows milk to be stored longer than with conventional boiling alone. Proper pasteurization reduces risks of milk-borne diseases.

    Copyright:

    Attribution Non-Commercial (BY-NC)
    Download as PPTX, PDF, TXT or read online from Scribd
    Download as pptx, pdf, or txt
    of 13

    MILK PASTEURIZATION

    Click to edit Master subtitle style


    4/29/12

    Sofian Nurjamal R ( 15308058)

    4/29/12

    What is pasteurization??

    A process which has an objective to destroy all microorganism in food without decrease the quality of food it self. Sebuah proses yang bertujuan untuk menghancurkan mikroorganisme pada makanan tanpa mengurangi kualitas dari makanan itu sendiri.

    4/29/12

    Objective of Pasteurization

    To destroy pathogenic bacteria and microorganism, and also spoiler microorganism to make a product could last longer in storage Untuk menghancurkan mikroorganisme pathogen dan pembusuk, sehingga produk dapat bertahan lebih lama pada proses penyimpanan(storage)

    4/29/12

    Holding pasteurization (LTLT)

    Called Low Temperature Long Time Pasteurization Founded by Louis Pasteur (1822-1895) that bacteria which cause spoilage and disease will die if heated in temperature 140 F (68,5oC) for 30 minutes To ensure uniform heating the milk is constantly stirred during the process. This pasteurization process use the concept of louis pasteur method, the milk is heated in sterilized tank, then heated in temperature 69-700C for 30 minutes to destroy microorganism in milk product.

    4/29/12

    Flash Pasteurization (HTST)

    Advance of old pasteurization Raw milk is first warmed using the heat of the previously pasteurised milk. It then passes through a hot cylinder at 71.6C for a period of 15 to 17 seconds. The milk is then cooled rapidly in part by transferring its heat to the incoming milk. The temperature may vary due to quality of milk and process management

    4/29/12

    Scheme of Flash Method (HTST)

    Ultra High Temperature Pasteurization (UHT)


    4/29/12

    The most advance pasteurization method Has 3 alternative

    1. 80-820C for 3 second ( www.microbiologyprocedure.com/microbiology-in-dair ) 2. 110-1250C for 0,01-2 second

    ( http://www.geap.com.au/gpau/cmsdoc.nsf/WebDoc/ndkw7 )

    4/29/12

    Advantage

    This UHT method has advantage compared to conventional pasteurization


    Whey protein denaturation Thiamin loss

    Direct system (HTST-UHT) 35% Indirect system (LTLT) 65%

    0.5 - 0.8% 1.4 - 4.4%

    Direct method will destroy ALL microorganism in milk, so milk will last longer and more healthy to be consumed

    4/29/12

    UHT machine(left) and SHT(right)

    Pasteurization vs conventional boiling

    4/29/12

    Pasteurization is modern and controlled heating, so heat that transferred to milk is more uniform. This method can decrease the percentage of protein denaturization and thiamin loss in milk.UHT is more efficient cause its short time process to reach desired temperature wont destroy a lot of nutrition while milk is processed Conventional boiling is not controlled, so we will unsure the number and the time of heat which transferred to milk, this can cause lot of protein to denaturization and thiamin loss. The nutrition of

    4/29/12

    Why pasteurization??

    If you has a super-power antibody, you wont need pasteurization cause the pathogen microorganism will destroyed with only conventional boiling If you dont has a minimum standard antibody you must use pasteurized milk, cause microorganism in milk will make you sick and you need the very-very sterilized milk such as UHT milk.

    4/29/12

    Milk born disease


    Mycobacterium bovis is consumed in the milk and passes from human intestine to the blood, from which it spreads to most organs. Brucellosis, a blood-disease is caused by Gramnegative rod, Brucella abortus. When transmitted to man through cow milk, the bacterium infect the blood-rich organs. Q fever, caused by rickettsia, Cxiella burnetii is also a milk borne disease. Other important disorders associated with milk are primary a typical pneumonia, toxoplasmosis,

    4/29/12

    reference

    http://www.microbiologyprocedure.com/microbiology-in-dairy/ultrapasteurization (03-10-2010 21.37 WIB)

    http://www.microbiologyprocedure.com/microbiology-in-dairy/holding-method-p (03-10-2010 : 21.37 WIB)

    http://www.microbiologyprocedure.com/microbiology-in-dairy/flash-method-past (03-10-2010 : 21.42 WIB)

    http://id.shvoong.com/exact-sciences/1799738-prinsip-pasteurisasi-dan-sterilisasi

    / (03-10-2010 : 21.43 WIB)

    http://www.geap.com.au/gpau/cmsdoc.nsf/WebDoc/ndkw747c3b (03-102010 : 21.48) http://www.answers.com/topic/pasteurization (03-10-2010 : 22.15)

    http://www.microbiologyprocedure.com/microbiology-in-dairy/milk-borne-disease (03-10-2010 : 22.27)

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