Introduction

There can be harmful bacteria in milk that can spoil milk products. Pasteurization is a heat process that kills these bacteria. Consuming raw milk is not advisable as raw milk contains bacteria. Milk is heat processed in plants as soon as the milking process is done to increase the shelf life of dairy products and to save them from spoilage. Shelf life means the time up to which a product remains fresh under recommended storage conditions. The quality of the milk should be acceptable, though. The shelf life of milk and dairy products is mentioned on the products. The products remain fresh for two to five more days than the sell-by date. Pasteurized products should be refrigerated to keep their condition intact.

There are various kinds of pasteurization processes that affect the shelf-life of the milk differently. Some of them are – microwave pasteurization, ohmic heating, pasteurization by irradiation, pasteurization by blanching, extrusion pasteurization, cold pasteurization, chemical preservation using hydrogen peroxide, thermization, etc.

Effects of Pasteurization on the Shelf Life of Milk

• Pasteurized milk is heated to 71.66℃ for a minimum of 15 minutes or 62.77°C for 30 This kills harmful bacteria. These bacteria contain pathogenic microorganisms and spoilage organisms.
• Clean and sanitized conditions are maintained for the packaging of pasteurized milk. This is when the stainless steel milk can manufacturers come into the picture. Stainless steel milk cans have a great role to play in maintaining the hygiene of the milk and in protecting it from contamination.
• Even after heating the milk, some bacteria survive that are not harmful. The bacteria have very fewer chances of spoiling the milk or dairy products if these products are refrigerated properly.
• The cause behind the spoilage of pasteurized milk is generally inappropriate refrigeration or contamination caused by bacteria after pasteurization. Ideally, this spoilage happens after the sell-by date of the product.
• The model temperature for storing pasteurized milk is 34-38°F. Cold milk lasts longer than hot milk. If the temperature is kept below 45°F then the milk can have a shelf-life of 12 to 21 days after processing. Properly refrigerated pasteurized milk can last up to 2-5 days after the sell-by date.
• Pasteurized milk should be used as soon as it is opened from its container. This way the condition and taste of the milk will be unharmed.
• Flavored pasteurized milk spoils faster than unflavored pasteurized milk.
• The fat standardization does not have any potential effect on the spoilage of pasteurized milk.

Conclusion

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Key Takeaways

• Consuming raw milk is not advisable as raw milk contains bacteria. Milk is heat processed in plants within a few days of milking to increase the shelf life of dairy products and to save them from spoilage.
• Shelf life means the time up to which a product remains fresh under recommended storage conditions.
• The products remain fresh for two to five more days than the sell-by date.
• Pasteurized milk is heated to 161°F for a minimum of 15 minutes or 145°F for 30 minutes to kill the harmful bacteria.
• Clean and sanitized conditions are maintained for the packaging of pasteurized milk. Stainless steel milk cans have a great role to play in maintaining the hygiene of the milk and in protecting it from contamination.
• The bacteria that survive after pasteurization have very fewer chances of spoiling the milk or dairy products if these products are refrigerated properly.
• If the temperature of the milk is kept below 45°F then it can have a shelf-life of 12 to 21 days after processing. Properly refrigerated pasteurized milk can last up to 2-5 days after the sell-by date.
• Pasteurized milk should be used as soon as it is opened from its container to maintain the condition and taste.
• Flavored pasteurized milk spoils faster than unflavoured pasteurized milk.
• The fat standardization does not have any potential effect on the spoilage of pasteurized milk.