Pasteurization Methods: Start with good quality milk with minimal bacterial contamination ☐ Chill raw pre-pasteurized milk to prevent fermentation ☐ Milk should be heated to and maintained at the correct target temperatures ☐ 161oF for no less than 15 seconds– High temperature/Short time (HTST) 145oF for no less than 30 minutes– batch Cool post-pasteurized milk rapidly to prevent incubation ☐ Store milk in a closed, clean container; milk should be chilled if not used immediately or ☐ if there is a delay between feeding
Pasteurization Methods: ☐ Start with good quality milk with minimal bacterial contamination ☐ Chill raw pre-pasteurized milk to prevent fermentation ☐ Milk should be heated to and maintained at the correct target temperatures 161oF for no less than 15 seconds– High temperature/Short time (HTST) 145oF for no less than 30 minutes– batch ☐ Cool post-pasteurized milk rapidly to prevent incubation ☐ Store milk in a closed, clean container; milk should be chilled if not used immediately or if there is a delay between feeding