Pasteurising

Pasteurized milk products are liquid products made from milk and cream intended to be used directly by consumers. This group of products includes whole milk, skim milk, standardised milk and various types of cream.
Depending on legislation and regulations, the design of process lines for pasteurised market milk varies a great deal from country to country and even from dairy to dairy.

Along with correct cooling, pasteurisation is one of the most important processes in the treatment of milk. If carried out correctly, these processes will supply milk with longer shelf life. Temperature and pasteurisation time are very important factors which must be specified precisely to the quality of the milk and its shelf life requirements, etc.  The pasteurisation process may vary from one country to another, according to national legislation. A common requirement in all countries is that the heat treatment must guarantee the destruction of unwanted micro-organisms and of all pathogenic bacteria, without the product being damaged.
Actually the shelf life of pasteurised milk is basically and always dependent on the quality of the raw milk.