Pasteurization

Milk Pasteurization is one of the strict processes that the dairy industry must adhere to in order to ensure milk safety.

What is Pasteurization?
Pasteurization is the process of applying a specific amount of heat for a defined period to destroy harmful microorganisms that may be present in raw milk. This process improves the safety of the product and extends its shelf life.

Why is Milk Pasteurized?
Raw milk may contain dangerous bacteria that pose serious health risks to you and your family. Pasteurization eliminates these bacteria without affecting the milk’s natural properties.
When it comes to ensuring the safety of milk and other dairy products, pasteurization is the first and most important line of defense.
It is a critical control point for guaranteeing dairy safety—there’s no other step as crucial as this one.
If milk contains pathogens or any unwanted microorganisms such as harmful bacteria, pasteurization effectively destroys them.

How is Milk Pasteurized?
Factories that prioritize quality and food safety process milk before production by heating raw milk as it passes between heated stainless steel plates until it reaches a temperature of around 100°C.
It is then held at this temperature for a short time before being rapidly cooled using cold water (close to 0°C) to bring it back to its original temperature of about 40°C.
This entire process is carried out using what is known as a pasteurization unit.