Pasteurization of milk ◼ Heating milk at a definite temp for a definite time to destroy pathogens but not all bacteria ◼ 62oC for 30 min ◼ 70oC for 15 sec to 100oC for 0.01 sec (HTST) ◼ 138oC for 2 sec (UHT) ◼ to inactivate enzymes (lipase), control rancid & oxidized flavor, and increase shelf lifePasteurization of milk ◼ Heating milk at a definite temp for a definite time to destroy pathogens but not all bacteria ◼ 62oC for 30 min ◼ 70oC for 15 sec to 100oC for 0.01 sec (HTST) ◼ 138oC for 2 sec (UHT) ◼ to inactivate enzymes (lipase), control rancid & oxidized flavor, and increase shelf life