PASTEURIZATION The term as applied to milk refers to heating every particle of milk to a temperature of at least 63oC (145.4oF) for 30 min or 71.7oC (161oF) for 15 sec (or an equivalent time-temperature combination). The processed milk is to be immediately cooled to 4oC and stored at a temperature of 4(1oC. International Dairy Federation (IDF) has defined Pasteurization as a process applied to a product with an objective of minimizing possible health hazard arising from pathogenic microorganisms associated with milk by heat treatment, which is consistent with minimal chemical, physical and organoleptic changes in the product. The heat treatment suggested by the IDF for pasteurization of milk are 15 sec at 71.7oC=161oF or 30 min at 62.8oC=145oF which can be regarded as internationally accepted norm. Primarily pasteurization addresses two concerns viz., safety (public health aspects) and keeping quality. 2.1 Types of pasteurization plants 2.1.1 Batch/Holding/Low temperature...