Index >> Microbiology in Dairy >> Ultrapasteurization

Ultrapasteurization -

It is also used in some dairy plants. Here the milk and milk products are subjected to heat at 82°C for three seconds only. Pasteurisation destroys the pathogenic, bacteria that may be transmitted by milk.

The pasteurised milk is graded into different grades on the basis of total bacterial counts. In different grades of milk, standards in respect of bacterial content per ml of milk vary from localities to localities.