Dairy Ingredients for Food Processing

Table 1.3.

Minimum time

• temperature requirements for legal pasteurization in dairy operations.

Process

Milk: whole, low fat, skim/nonfat

Milk products with increased viscosity, added sweetener, or

fat content 10% or more

Eggnog, frozen dessert mixes

Vat (batch)

30 minutes at 63 ° C(145 ° F)

30 minutes at 66 ° C (150 ° F)

30 minutes at 69 ° C (155 ° F)

High temperature short time

15 seconds at 72 ° C (161 ° F)

15 seconds at 75 ° C (166 ° F)

25 seconds at 80 ° C (175

° F)

15 seconds at 83 ° C (180 ° F)

Higher heat Shorter time

1 second at 89 ° C (191

O F)

0.5 second at 90 ° C (194 ° F) 0.1 second at 94 ° C (201 ° F) 0.05 second at 96 ° C (204 ° F) 0.01 second at 100 ° C (212 ° F)

1 second at 89 ° C(191 ° F) 0.5 second at 90 ° C(194 ° F) 0.1 second at 94 ° C (201 ° F) 0.05 second at 96 ° C (204 ° F) 0.01 second at 100 ° C(212 ° F)

1 second at 89 ° C (191 ° F) 0.5 second at 90 ° C (194 ° F) 0.1 second at 94 ° C (201 ° F) 0.05 second at 96 ° C (204 ° F) 0.01 second at 100 ° C (212 ° F)

Ultra pasteurized

2 seconds at 138 ° C (280.4 ° F)

2 seconds at 138 ° C (280.4 ° F)

2 seconds at 138 ° C (280.4 ° F)

Ultra - high temperature

(UHT), aseptic

Comply with low acid canned

food regulations (21CFR 113)

Comply with low acid canned

food regulations (21CFR 113)

Comply with low acid canned

food regulations (21CFR 113)

Adapted from Chandan (1997) , Partridge (2008) , USHHS FDA (2003)

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