Essay On Pasteurized Milk

When my sisters and I were younger we use to go through almost 3 gallons of milk a week, we never thought at the time where it had come from and how it was made in order to be considered “safe”. Of course we were little and didn’t know much at the time but it got me thinking how is milk processed and how do they do it. So I did a little bit of research and learned that it is pasteurized, which then kills the harmful bacteria in the milk so it safe to consume. As I did a little bit of digging further into the topic there had been many claims that pasteurized milk takes all the nutrition in the milk away, which in case is a false assumption. The two main purposes of pasteurization is to increase milk safety for the consumer by destroying disease causing microorganisms (pathogens) that may be present in milk. The second main purpose of pasteurization is to increase keeping the quality of milk

High Temperature, Short Time Method (HTST) this method requires that the milk be held at 161 degrees for 16 seconds. This process, also referred to as continuous flow pasteurization, requires the milk to be forced through metal pipes that are heated from the outside. The Ultra-Pasteurization (UP) is the type of pasteurization that you will most commonly see on cartons of milk, half-and-half, and heavy cream. It produces a product that has stable shelf life up to two months. The UP method requires that the milk be held at 280 degrees for 2 seconds. Most commercial milk brands use this type of pasteurization since it is the quickest and cheapest. The last type of pasteurization, Vat Pasteurization is considered the most gentle pasteurization. If you find milk products that have been processed using this type of pasteurization, they will be your best bet if you can't get raw milk. The vat process requires that the milk to be held in a heated vat at 145 degrees for 30 minutes. It is