PASTEURISED MILK
Pasteurization is typically associated with
milk, first suggested by
Franz von Soxhlet in 1886. There are two types of pasteurization used today: high temperature/short time (HTST) and
ultra-high temperature (UHT). There are basically two methods for the HTST type of pasteurization in use- batch and continuous flow. In the batch process, a large quantity of milk is held in a heated vat at 65°C (149°F) for 30 minutes, followed by quick cooling to about 4°C (39°F). In the continuous flow process also known as HTST, for high temperature, short time, milk is forced between metal plates or through pipes heated on the outside by hot water. HTST is by far the most common method (except in
HTST pasteurization processes must be designed so that the milk is heated evenly, and no part of the milk is subject to a shorter time or a lower temperature.
RAW/UNPASTEURISED MILK
Advocates of
raw milk. maintain, correctly, that some components survive in milk that has not been pasteurized. Specifically,
raw milk contains
immunoglobulins and the
enzymes lipase and
phosphatase, which are inactivated by heat.
Raw milk also contains vitamin B6 of which up to 20% may be lost on heat treatment. It is also claimed to contain beneficial bacteria which aid digestion and boost immunity. Commercial distribution of packaged raw milk is not allowed in most
People with weakened immune systems, such as elderly people, children, and those with certain diseases or conditions, are most at risk for severe infections from pathogens that may be present in
raw milk. In pregnant women, Listeria monocytogenes-caused illness can result in miscarriage, fetal death, or illness or death of a newborn infant.
PRODUCTS THAT CAN BE PASTEURISED: