Pasteurisation

Introduction

• Pasteurisation was invented by Louis Pasteur in the 19th century.
• Involves heating milk to high temperatures and cooling it quickly to keep it fresh longer.
• Widely used in the food and drink industry, especially for milk in Northern Ireland.

Purpose

• Ensures milk is safe to drink by killing harmful bacteria.
• Helps prolong the shelf-life of milk.

Process

• Milk is heated to 71.7°C for at least 15 seconds (no more than 25 seconds).
• Known as the High Temperature Short Time (HTST) process.
• Rapid cooling to less than 3°C follows heating.
• Utilizes a heat exchanger to control temperatures efficiently.

Additional Information

• The Dairy Council for Northern Ireland provides resources on related topics like the production of cheese, butter, and yogurt on their website.