Basics of Milk Pasteurization
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Rance Miles leads several multimillion-dollar dairy companies in preparing milk and other products for distribution. Pasteurization, a process invented by Louis Pasteur in the 1860s that involves heating and cooling milk, is used to kill harmful bacteria and is required by law in the United States. All pasteurized milk undergoes this process where it is heated to between 161 and 191 degrees Fahrenheit before being rapidly cooled to prevent further bacterial growth before bottling.
Basics of Milk Pasteurization
- 1. Basics of Milk Pasteurization Rance Miles
- 2. Basics of Milk Pasteurization As an executive in the dairy industry, Rance Miles directs operations for several multimillion-dollar companies. Rance Miles leads these companies in preparing milk and other products for domestic and international distribution.
- 3. Basics of Milk Pasteurization Before milk reaches the grocery store shelf, it must undergo pasteurization. This process, invented in the mid-1860s by Louis Pasteur, has been an industry standard in the United States since shortly after the turn of the 20th century. Chicago became the first city to standardize pasteurization in 1908, and by 1924, the U.S. Public Health Service had developed a nationwide standardization. Now, all states must comply with the Grade A Pasteurized Mil Ordinance, which sets forth pasteurization conditions and safety levels.
- 4. Basics of Milk Pasteurization All pasteurized milk goes through a sequential heating and cooling process. Most large processing plants use a continuous system that draws milk from a holding tank through a series of heating plates, which warms the milk to between 161 degrees F and 191 degrees F, depending on the system and product type. The milk then undergoes a rapid cooling process to prevent the growth of bacteria. After the milk has completed this process, it may go to a bottling station.