This authoritative report explains how milk pasteurization works today and why it matters for public health and the dairy industry.
In accessible language, the book surveys the present status of pasteurization, focusing on low-temperature methods and how they affect safety, nutrition, and cost. It explains why heating milk to about 142°F for 30 minutes is a common, practical standard and what happens to lactic-acid and peptonizing bacteria during treatment.
Readers will learn about different pasteurizing methods, including the holder and flash processes, and how bottle pasteurization compares in cost and handling. The text also reviews key health considerations, including the protection against disease-causing organisms and the stay-or-change questions surrounding enzymes and digestibility.
- Clear explanations of low-temperature pasteurization and its impact on safety and souring bacteria.
- Comparison of holder, flash, and bottle processes and their practical pros and cons.
- Discussion of nutritional and digestive effects, including infants’ feeding experiences.
- Economic and farm-management considerations relevant to a safe milk supply.
Ideal for readers of public health, dairy science, and policy discussions about raw versus pasteurized milk.