Pasteurization of Milk and its Advantages
Milk is a favourable medium for bacterial growth.
Pasteurization destroys all pathogenic bacteria, including those causing typhoid, tuberculosis, diphtheria as well as yeasts and moulds.
Advantages of Pasteurisation
During pasteurization the nutritive value of milk is not altered to a great extent because the temperature employed is not high and cooking time is short.
It does not produce an unpleasant cooked flavour.
Shelf life of milk is increased due to a marked decrease in the total bacterial count.
Harmful pathogens especially TB bacteria are destroyed
