Different Types of Thermal Processing Methods
Thermization: Heat the milk to between 57°C to 68°C and hold for 15 minutes. Batch pasteurization: Also known as low-temperature long time (LTLT) pasteurization. Flash pasteurization: Also known as high-temperature short time (HTST) pasteurization.

What is the temperature for pasteurizing milk?

Keep the milk at the right temperature.

Heat the milk to 63°C (150°F) for at least 30 minutes or 72°C (162°F) for at least 15 seconds. If the temperature falls lower than the one you’re using, you have to start timing again.

What is low temp pasteurization?

What is low-temperature pasteurization? It is a preservation technique in which you simmer your filled jars in water that’s between 180 and 185 degrees F. You do this for a longer period of time than you would normally process them in a boiling water bath canner.

How do you calculate pasteurization temperature?

It is defined by an equation : PU = (time in minutes) x 1.393 exp(T-60), where T is the temperature in Celsius.