Effect of High Temperature, Short Time (HTST) Pasteurization on Milk Quality Intended for Consumption

ABSTRACT

Background: In the dairy industry, hygienic quality and safety of milk and dairy products are very important for human health.
Methods: The samples taken at the inlet and outlet of the HTST pasteurization process were subjected to physicochemical, bacteriological and sensory analysis.
Result: showed that pasteurization has not only been beneficial, as in the case of the hygienic quality of raw milk, where the number of the Total Mesophilic Aerobic Flora dropped by 94% after heat treatment, to reach an average of 5.62 × 10⁴ CFU ml^-1 of the thermo-resistant bacteria. Heat treatment resulted in a decrease of protein and lactose values for both types of milk. In fact, this loss is more marked in raw milk than in reconstituted milk (4% against 1.8%, respectively, p<0.05). Wetting was more marked after pasteurization for raw milk (0.102°C) compared to reconstituted milk (0.014°C). Sensory profiles were modified in both milk types, with a significant decrease in color, viscosity and flavor descriptors and a significant increase in the intensity of smell and taste (p<0.05).

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Effect of High Temperature, Short Time (HTST) Pasteurization on Milk Quality Intended for Consumption

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