Pasteurization methods

Different methods of pasteurization affect the taste and quality of milk in different ways. At Kalona SuperNatural ™, we use two methods of low temperature pasteurization:

Batch pasteurization (also called vat pasteurization). All milk was initially pasteurized in this manner. A batch pasteurizer consists of a temperature-controlled, closed vat. The milk is pumped into the vat, heated slowly to a minimum temperature of 145° Fahrenheit, held at that temperature for a minimum of 30 minutes, cooled, and then pumped out of the vat. This method is relatively rare today, and is used mainly by local and regional creameries. The milk in Kalona SuperNatural™ fluid milk, butter, sour cream, and yogurt has been batch pasteurized.

High Temperature/Short Time (HTST) pasteurization. To pasteurize larger quantities of milk in a more efficient manner, creameries began developing new processes as early as 1893. Today, HTST is the most common form of pasteurization in the milk industry. In an HTST processor, the milk flows continuously through a series of thin metal plates that are heated by hot water. The milk is heated to a minimum of 161° Fahrenheit for at least 15 seconds, and then rapidly cooled. The milk in Kalona SuperNatural™ cottage cheese, cheese, and Greek yogurt has been HTST pasteurized.

 

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