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Come-Up Time Method of Milk Pasteurization. III. Bacteriological Studies^{1, 2,}

Department of Bacteriology and Public Health and Department of Dairy and Animal Science, University of Massachusetts, Amherst

ABSTRACT

High pasteurization temperatures with very short or no intended hold are a definite trend in the dairy industry. Different investigators have compared their practicability with the times and temperatures originally specified by the U. S. Public Health Service. The authors have contributed timely information which was obtained by exposing some disease-producing bacteria to high temperatures for very short times. Editor.

Recently, there has been an increasing amount of interest in processes that can be used to pasteurize milk with shorter heating times than those used commercially today. With the use of higher temperatures it appears practical to depend entirely on the lethality of the come-up and cooling portions of the cycle to achieve adequate pasteurization. This would make it possible to completely eliminate the holding-time requirement normally contained in the definition of high-temperature short-time (HTST) pasteurization. Before standards can be set for new pasteurization processes, data are needed which would be valuable in suggesting these standards.

¹ Contribution No. 1054 of the University of Massachusetts College of Agriculture Experiment Sation.

² This investigation was supported by a research grant from the National Institutes of Health of the Public Health Service.