How to Pasteurize at Home

(Page 2 of 2)

August/September 1998
By Elizabeth Barnes, D.V.M.  
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Milk is the ideal host for many spoilage organisms, and pasteurization will increase the shelf life and decrease the bad flavors produced by such organisms. Pasteurizing milk is very simply the heating of milk to a specific temperature for a specific time to kill the microorganisms that can transmit disease to humans. The source of these bacteria varies widely; they can be excreted directly into the milk by the animal, they can come from fecal contamination of the milk, from contamination of the milking and storage equipment, or even from the handler of the milk.

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The process of pasteurization dates back to the work of Louis Pasteur between I860 and 1867. He was also the inventor of the vaccine against rabies. Pasteurization and proper handling of the milk, in addition to destroying the potential disease causing bacteria, can greatly increase the storage life of milk by inactivating the enzymes, elements in the milk responsible for rancidity. The process of pasteurization does NOT significantly alter the nutritional content of milk.

Proper handling of both raw and processed milk is necessary to keep milk fresh, safe, and free of off flavors and to ensure maximum shelf life and purity. There are a few essential dos and don'ts of milk handling that will keep milk healthful and fresh.

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  • John 8/5/2009 10:04:23 AM

    Finally someone with a little common sense! Anyone that believes that milk producers and milk companies pasteurize as a cost savings is more than a little loopy! It is simply NOT true. As someone that has had a loved one with TB don't risk it. She had contracted the disease many years ago, it encapsulated and didn't present until she was in her 80's. The one year of enforced isolation was devastating to her.

    To the point of the article, if you drink unpasteurized milk, you may as well know what you are in store for. Unless that cow is forced to stand in one spot on concrete, with a cleaning system at her feet, there will be fecal matter that will be on and IN the teat. Nothing that can be done about it.

  • Aili 10/4/2008 7:52:38 PM

    Heat milk to 161 degrees F for at least 15 seconds, agitating to ensure milk is entirely heated, even the foam must reach 161. Microwaving doesn't work due to uneven heating. Use good food thermometer, and clean kitchen techniques to avoid recontamination after pastuerization.

  • Nicole 9/24/2008 8:38:09 PM

    I do wish this article was more true. The reality is that producing pasteurized milk is cheaper for the farmers and the dairy because they do not have to maintain a clean production facility as carefully.

    Unfortunately, outbreaks of disease from consumption of pasteurized milk are far too common and have affected millions of people in the years since the processing was made mandatory. It is a crime against the public that we do not have freedom of choice about what milk we drink. Informed choice, yes, but free choice, absolutely!

    Pasteurization destroys many of the best things in milk, and homogenization furthers the damage.

    I'm disappointed in one of my favorite magazines for taking the mainstream position and missing the truth altogether.

  • Al 1/5/2008 1:13:39 AM

    This article title is "How to Pasteurize at Home" but it does not
    tell me how to pasteurize at home which is the reason I read the
    article. The rest of the article contained great info. Thank you.

  • candice 12/9/2007 9:31:04 AM

    Where is the rest of the article - the how-to part?

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