Milk Pasteurization

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Milk Pasteurization 

Milk pasteurization is the process of heating milk to a specific temperature for a set period to kill harmful bacteria without significantly affecting its nutritional value or taste. This process helps extend shelf life and ensures milk is safe for consumption. There are different methods of pasteurization, such as:

  1. Low-Temperature Long Time (LTLT) – Heating at 63°C (145°F) for 30 minutes.
  2. High-Temperature Short Time (HTST) – Heating at 72°C (161°F) for 15 seconds.
  3. Ultra-High Temperature (UHT) – Heating at 135°C (275°F) for 2-5 seconds.



दूध पाश्चराइजेशन

दूध पाश्चराइजेशन वह प्रक्रिया है जिसमें दूध को एक निश्चित तापमान पर एक निश्चित समय तक गर्म किया जाता है ताकि हानिकारक बैक्टीरिया नष्ट हो जाएं, लेकिन उसके पोषण मूल्य या स्वाद पर अधिक प्रभाव न पड़े। यह प्रक्रिया दूध की शेल्फ लाइफ बढ़ाने और इसे सुरक्षित बनाने में मदद करती है।

पाश्चराइजेशन के विभिन्न तरीके हैं:

  1. निम्न तापमान दीर्घकालिक विधि (LTLT) – 63°C (145°F) पर 30 मिनट तक गर्म करना।
  2. उच्च तापमान अल्पकालिक विधि (HTST) – 72°C (161°F) पर 15 सेकंड तक गर्म करना।
  3. अत्‍यधिक तापमान विधि (UHT) – 135°C (275°F) पर 2-5 सेकंड तक गर्म करना।



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