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Will No-Hold Pasteurization Come Next?

Department of Food Technology, University of Illinois

ABSTRACT

In recent years a considerable amount of work has been done on equipment capable of heating milk rapidly to temperatures much higher than those required by present pasteurization standards. Although some phases of application of this new process have not gone much beyond the pilot plant stage, it seems desirable to review some of the findings and speculate as to future developments.

Heat Affects Most of the Constituents of Milk

Heat-induced changes in milk are dependent on both temperature and time of exposure. A well-established principle is that as the temperature is increased the time necessary to bring about a certain change is decreased. This holds true whether the change is microbiological or chemical. To fully appreciate the significance of the time-temperature relationship, it is necessary to know the changes which are likely to occur.

Changes due to heat may be manifested in a number of ways, such as:

Destruction of bacteria