A Study of Milk Pasteurization at High Temperatures

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Abstract
The rate of destruction of the heat resistant organism Micrococcus freudenreichii (MS66) and of the phosphatase enzyme served as a test for determining a new time and temp. relationship for milk pasteurization. A temp. of 168.34[degree]F with a holding time of 2.36 sec. gave the same destruction of the test organism as laboratory pasteurization at 143[degree]F for 30 min. A temp. of 169.7[degree]F for 2.36 sec. was necessary to reduce the activity of phosphatase to 4 [mu]g. of phenol per ml. An attempt was made to evaluate the safety factor in pasteurization by comparing the lethality of the time and temp. relationships in terms of the thermal destruction of Mycobacterium tuberculosis.