Thoothukudi, Tamil Nadu

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Pasteurization is the process to keep the quality of the milk products. It’s the procedure by heating the milk particles at particular temperature. In dairy industries fresh raw milk procured from farmers are transported to the processing facilities and then after preliminery laboratory test the milk are heated by 63 degree Celsius continuously for 30 minutes or heating it by holding 15 sec at the constant temperature of 71.5-degree Celsius.

The pasteurization process is developed in France and it is named after a French scientist, Louis Pasteur. He found that the heating process improves the quality of wine, while he worked on wines during the year 1860 – 1870. Since then it became a practice of heating the milk to improve the quality of dairy products and become popular all over the world. In India almost all the dairy products are pasteurized before supply, also its a common practice by boiling the milk. To improve the shelf-life of the milk, it should be properly pasteurized. While processing pasteurization the growth of microorganisms and other organisms will be destroyed due to the constant heat treatment. The proper pasteurization makes sure to keep the milk good for at least 48 – 50 hours.

Pasteurization process involves three steps:

  • Heating – Heating temperature required upto 60 degree Celcius.
  • Holding – Holding and heating required upto 80 degree Celcius.
  • Cooling – Cooling the pasteurized milk to a sufficient low temperature at 2 degree Celcius.

  • Pasteurization Objectives:

    To increase the shelf life quality of milk.

    To make sure the humans are getting the safe and pure milk for consumption.


    Homogenization is a mechanical treatment of the fat globules in milk brought about by passing milk under high pressure through a tiny orifice, which results in a decrease in the average diameter and an increase in number and surface area, of the fat globules. Whereas it ensures equal distribution and delivery of fat consumption to the consumers.

    Benefits of Homogenized Milk:

  • Formation of the cream layer will be reduced.
  • Milk Fat won’t churn due to shaking or excessive agitation.
  • Helps bulk dispensing, no mixing is necessary.
  • Produces better digestible soft and pure curd.
  • Oxidized flavor development is less.