Q&A for How to Pasteurize Milk

Return to Full Article

Search
Add New Question
  • Question
    Is the pasteurised milk good for health?
    Community Answer
    Community Answer
    Pasteurised and raw milk are very similar nutritionally, including as sources of calcium and protein. The main difference is that raw milk contains slightly more vitamins, and significantly more vitamin B2 (riboflavin). It's up to you whether this benefit is worth the increased risk of an infection from dangerous bacteria in raw milk.
  • Question
    How is milk pasteurized and packed into pouches?
    Community Answer
    Community Answer
    Milk products labeled "UHT" have gone through "ultra high temperature" processing, which uses much higher heat than normal pasteurization. As long as the package remains closed, UHT milk can last for months on the shelf without refrigeration.
  • Question
    How is pasteurization used?
    Community Answer
    Community Answer
    As with cream, pasteurization is used to get rid of any bacteria that may be present. It also destroys lipases (enzymes that break down fat), which can affect how the cream tastes.
  • Question
    You talked about cream, butter, and yogurt but not cheese. Can good white cheese still be made after pasteurization?
    Community Answer
    Community Answer
    You can make cheese with pasteurized milk, but if you accidentally overheat it above 165ºF, may of the proteins will break down and the cheese curd may be softer and looser than you want. Raw milk contains more bacteria than pasteurized milk, which is good and bad: raw milk cheese tends to have more flavor, but not necessarily the one you were going for — and just like raw milk, it comes with a higher risk of dangerous bacteria.
  • Question
    Do I have to pasteurize milk before making cream?
    Community Answer
    Community Answer
    You can extract cream from good raw milk without pasteurizing it. If you want to make butter or yogurt, pasteurization is strongly recommended.
  • Question
    What if I put it in freezer to cool it down?
    Community Answer
    Community Answer
    This will work, but it probably won't save you any time unless you also stir or shake the milk regularly. Without agitation, a large container of milk will take a long time to cool all the way through.
  • Question
    Why is pasteurized milk stored?
    Community Answer
    Community Answer
    Pasteurization is a process that kills harmful bacteria by heating milk to a specific temperature for a set period of time. Pasteurized milk contains low levels of the type of non-pathogenic bacteria that can cause food spoilage, so storing your pasteurized milk in the fridge is still important.
  • Question
    When I pasteurized my milk, a separated layer appeared on top. Is this cream?
    Community Answer
    Community Answer
    No, this is just the bubbles from the heat.
  • Question
    Can I freeze the pasteurized milk after it has been properly cooled?
    Tom De Backer
    Tom De Backer
    Top Answerer
    Yes, you can freeze milk. It will change the flavor and texture of it, but frozen and then thawed milk is equally safe to drink as never-frozen milk. Keep in mind that it expands in the freezer, so leave room for that expansion.
  • Question
    How do I make cream with raw milk?
    Community Answer
    Community Answer
    You don't "make" cream with raw milk. The cream will come to the top of the container of raw milk, and you simply scoop it off.
  • Question
    Why does milk need to be cooled after pasteurization?
    AnonymousSuperWriter
    AnonymousSuperWriter
    Community Answer
    Because it prevents bacterial growth in the milk, which occurs when the milk is left out for a considerable amount of time.
  • Question
    If I keep the raw milk frozen for a few days, will that reduce the risk of infection?
    AnonymousSuperWriter
    AnonymousSuperWriter
    Community Answer
    You will still have bacteria in the milk, so even if it's frozen, you will still need to pasteurize it.
  • Question
    When making yogurt from raw milk, it is recommended to heat milk slowly up to 180º F and keep it at 180º F for 30 minutes, then cool down to 110º F to start the yogurt. Is this enough to pasteurize and to kill other bacteria?
    Community Answer
    Community Answer
    Yup, that's the reason you heat the milk that high. You kill most bacteria then introduce your yogurt enzymes so they can flourish.
Ask a Question
200 characters left
Include your email address to get a message when this question is answered.
Submit

Return to Full Article