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.