Milk-Preservation Techniques

Pasteurization: The terms ‘pasteurization’, ‘pasteurized’ and similar terms shall be taken to refer to the process of heating every particle of milk of different classes to at least 63 centigrade and holding at such temperature continuously for at least 30 minutes, or heating it to at least 71.5 centigrade and holding at such temperature continuously for at least 15 seconds, or an approved temperature– time combination that will serve to give a negative phosphatase test. All pasteurized milk of different classes shall be cooled immediately to a temperature of 10 centigrade or less.

Sterilization: The term ‘sterilization’ when used in association with milk means heating milk in a sealed container continuously to a temperature of either 115 centigrade for 15 minutes or at least 130 centigrade for a period of one second or more in a continuous flow, and then packed under aseptic condition in a hermetically sealed container to ensure preservation at room temperature for a period not less than 15 days from the date of manufacture.