Milk sterilization method

During milk processing, freshly squeezed milk is cooled in a refrigerated tank to inhibit microbial growth and preserve its antibacterial properties. This cooled milk is then processed through filtering, purification, homogenization, sterilization, and packaging to produce sterilized milk.

Sterilization, a critical step, often uses pasteurization. Low-temperature pasteurization involves heating milk to 62–65°C for 30 minutes, while high-temperature methods heat it to 73.8–76.6°C for 1–10 minutes or 82.2°C for up to 5 minutes, followed by rapid cooling to 10°C. Traditional methods, like boiling milk until a fat film forms and continuing for 15 minutes, can also be effective.

Proper temperature and time control during pasteurization are essential to preserve milk’s nutritional value. Overheating can denature proteins, reduce casein and calcium absorption, caramelize lactose, and destroy vitamins like vitamin A. Pasteurized milk is best consumed directly, but if warming is needed, it should be done gently in water at 50–60°C.