How long does pasteurization take?

Answer 1

Pasteurization Process Technology - The process of pasteurization was named after Louis Pasteur, a French chemist / microbiologist, who discovered that spoilage organisms could be inactivated in wine by applying heat at temperatures below its boiling point. Actually he only needed to heat the wine to 131 °F (55 °C) for a few (34-35) minutes to kill the microorganisms that caused the wine diseases.
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Louis Pasteur observed that spoilage of wine and beer could be prevented by heating the wine to 145 degrees F (63°C) for 30 min or by the "flash" method of heating to 160°F (71°C) for 15 mins. and then rapidly cooling.

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Several time-temperature combinations have been approved as equivalent: 145°F (63°C) for 30 min; 161°F (72°C) for 15 mins; 191°F (89°C) for 1 min; 194°F (90°C) for 1/2 min; 201°F (94°C) for 0.1 min.; 204°F (96°C) for 0.05 min; or 212°F (100°C) for 0.01 min.

Answer 2

Milk:
63° C for not less than 30 min.,
72° C for not less than 16 sec.,
or equivalent destruction of pathogens and the enzyme phosphatase as permitted by Ontario Provincial Government authorities. Milk is deemed pasteurized if it tests negative for alkaline phosphatase.

Frozen dairy dessert mix (ice cream or ice milk, egg nog):
at least 69° C for not less than 30 min;
at least 80° C for not less than 25 sec;
other time temperature combinations must be approved (e.g. 83° C/16 sec).

Milk based products- with 10% mf or higher, or added sugar (cream, chocolate milk, etc)
66° C/30 min, 75° C/16 sec

There has also been some progress with low temperature pasteurization methods using membrane processing technology

Answer 3

Pasteurization
The process of pasteurization was named after Louis Pasteur who discovered that ... Basic Flow - HTST Pasteurization 17 KB. Holding Time ...www.foodsci.uoguelph.ca/dairyedu/pasteurization.html

Answer 4

About 15 seconds

Answer 5

If they use High Temperature Short Time (HTST) it only takes around 30 seconds at a very high temperature. It's the most common method used today. Other methods have a cooler temperature and longer time for heating, that's the only difference.