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Pasteurization Requirements for ConcentratedWhole Milk¹

Department of Animal Industry and Department of Experimental Statistics, North Carolina State College, Raleigh

ABSTRACT

Using a pure culture of a Micrococcus (MS18s) as the test organism, the pasteurization requirements for concentrated whole milk (3:1) were studied. A temperature of 142.8° F. for 30 min. and one of 163.0° F. for 15 sec. were found to effect bacterial destructions in concentrated milk equivalent to those observed in whole milk pasteurized, respectively, at 143° F. for 30 min. and 161° F. for 15 sec. Because of the experimental errors involved, however, it was recommended that 144 or 145° F. be used at the 30-min. holding time, and 164 or 16° F. be used at the 15-sec. holding time, until further data are obtained.

¹ Contribution from the Departments of Animal Industry and Experimental Statistics, North Carolina Agricultural Experiment Station, Raleigh. Published with the approval of the Director of Research as Paper no. 419 of the Journal Series.

² Present address: Dept. Dairy Husbandry, University of Minnesota, St. Paul.