How is pasteurized milk made? Milk pasteurization modes Milk pasteurization rules

Heat treatment or pasteurization is the process of heating milk from 63 ° C to a temperature close to the boiling point. This process got its name from the famous French scientist Louis Pasteur (1822-1892), who first used this method to destroy microorganisms in wine and beer.
The effect of pasteurization on microorganisms contained in milk depends on the temperature to which the milk is heated and the duration of exposure at this temperature. Pasteurization destroys microbes, and sterilization (heating milk above boiling point) also destroys spores. Boiling destroys all microflora of milk, with the exception of spores that are resistant to boiling temperatures. Pasteurization without noticeable changes in the organoleptic properties of milk (taste, smell and consistency) destroys tuberculosis, brucellosis and other pathogenic bacteria. In ordinary collected milk, 99% of bacteria die only under the condition of good, reliable sterilization of equipment, equipment, and utensils used in the pasteurization process. Thus, the addition of contaminated milk containing 1 billion bacteria to pasteurized milk (i.e., the amount that could remain inadvertently in dairy equipment) will increase the number of bacteria in milk to 1 million per ml. These bacteria will actively multiply and will inevitably lead to spoilage of all milk. Pasteurization is therefore the simplest and cheapest way to disinfect milk. Milk is also pasteurized during the production of all dairy products in order to protect them in the future from undesirable processes that are caused by the activity of bacteria and especially E. coli, butyric acid bacteria, etc. When cattle are kept on pasture, the microflora of milk is destroyed by heating more completely than when kept in stalls. This is explained by the fact that when kept in stalls, bacteria enter the milk mainly from manure particles. These bacteria are more resistant to heat due to their properties. When kept on pasture, milk contains mainly bacteria that multiply on plants. Milk must be thoroughly cleaned before pasteurization. In practice, three pasteurization modes are used: with long-term pasteurization, milk is heated to 63-65 ° C and maintained at this temperature for 30 minutes; short-term pasteurization is carried out at 72-75 °C with holding for 15-20 s, which is carried out in a stream; flash pasteurization - heating milk to a temperature of 85-90 ° C without holding. Thermal effects on milk lead to some changes in its constituent substances. When heated, the gases dissolved in milk evaporate from the milk. Due to the removal of carbon dioxide, the acidity of milk decreases by 0.5-1 °T. At temperatures above 85°, casein partially changes. But milk albumin is most affected: at 60-65 °C it begins to denature. The salt composition of milk is also disrupted during pasteurization. Soluble phosphate salts become insoluble. Due to the partial coagulation of proteins and the formation of insoluble salts, a milky sediment (burnt) is deposited on the surface of heating devices (pasteurizers). Pasteurized milk is curdled more slowly by rennet. This is explained by the precipitation of calcium salts. Adding a calcium chloride solution to such milk restores its ability to coagulate. Vitamins are resistant to high temperatures, especially if milk is heated without access to oxygen. Heating to high temperatures (80-85°) gives milk a special taste and aroma, which intensifies as the temperature rises. When boiling, the composition of milk also changes. For example, the content of vitamins A and C decreases almost 2 times. nutrients ranging from 15 to 20% due to the formation of sediments of proteins, fat and calcium salts on the walls of the dishes. Therefore, you should not boil pasteurized milk unless absolutely necessary.
At home, we can also recommend long-term pasteurization of milk, which can be done without much difficulty. It is produced through heated water. The milk poured into the pan is stirred with a clean spoon while heating. As soon as the temperature rises to 63-65 °C, heating should be stopped and maintained for 20-30 minutes. After this, place the pan with milk in cold water.

Pasteurization

Louis Pasteur.

Pasteurization- process disposable heating most often liquid products or substances to 60 °C for 60 minutes or at a temperature of 70-80 °C for 30 minutes. The technology was proposed in the mid-19th century by French microbiologist Louis Pasteur. It is used to disinfect food products, as well as to extend their shelf life.

With such processing in the product vegetative forms die microorganisms, however disputes remain in a viable state and when favorable conditions arise, they begin to develop intensively. Therefore, pasteurized products (milk, beer, etc.) are stored at low temperatures for a limited period of time. It is believed that nutritional value Products undergo virtually no change during pasteurization, since the taste and valuable components (vitamins, enzymes) are preserved.

Depending on the type and properties of food raw materials, different pasteurization modes are used. Distinguish long-term(at a temperature of 63-65 °C for 30-40 minutes), short(at a temperature of 85-90 °C for 0.5-1 min) and instant pasteurization (at 98 °C for a few seconds).

Pasteurization cannot be applied when canning products, since hermetically sealed containers are a favorable environment for the germination of spores of anaerobic microflora (see botulism). For the purpose of long-term preservation of products (especially those initially contaminated with soil, for example, mushrooms, berries), as well as for medical and pharmaceutical purposes, fractional pasteurization is used - tindalization.

Behavior of bacteria during pasteurization

Mesophilic lactic acid bacteria (S. lactis, S. cremoris, etc.) mostly die during pasteurization. Thermophilic lactic acid streptococci and enterococci (S. durans, S. bovis, S. faecalis) remain in milk after pasteurization in quite significant quantities. However, their biological activity during milk storage at temperatures below 8°C is relatively low, and they do not affect the quality of chilled pasteurized milk. Heat-resistant lactic acid sticks also withstand accepted pasteurization regimes. However, when low temperatures they do not develop during milk storage. Their role is especially great in the production of fermented milk products, where elevated temperatures fermentation and the presence of lactic acid streptococci stimulate their development. Psychrotrophic bacteria mostly die during pasteurization, although individual cells of more heat-resistant species can withstand short-term pasteurization at temperatures of 71-72°C and even 75-77°C. The effectiveness of pasteurization depends on what types of microorganisms predominate in raw milk. This factor, in turn, is determined by the storage conditions of raw milk before pasteurization. If milk is cooled to a temperature of 0-3°C immediately after milking and stored at this temperature until processing, predominantly psychrotrophic microflora develops in it. Psychrotrophs have low heat resistance, so the efficiency of pasteurization of deep-chilled milk is high (up to 99.9%). Developing in raw milk, psychrotrophs can produce heat-resistant lipids and proteases that are not destroyed by heat treatment, which can have a negative impact on the quality of sterilized milk and canned milk. If milk is stored at temperatures above 8-10°C, heat-resistant bacteria (enterococci, thermophilic streptococci, etc.) predominate in it, reaching 50% or more of the total number of microorganisms. As a result, the efficiency of milk pasteurization is below 98%.

Sources

• Pasteurization- article from the Great Soviet Encyclopedia
• Commodity research and examination of food products: Textbook / Ed. prof. L. G. Eliseeva. - M.: MCFR, 2006.

Notes

See also

Links

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See what “Pasteurization” is in other dictionaries:

Heating grape wine and other liquids to a certain temperature to protect them from the development of harmful microorganisms; the method is named after them. Pastors. Dictionary of foreign words included in the Russian language. Pavlenkov F., 1907.… … Dictionary of foreign words of the Russian language

pasteurization- and, f. pastérisation f. Sterilization of wine according to Pasteur's method to protect it from spoilage, as well as to improve its quality. Chudinov 1902. || ext. Destruction of microorganisms in liquids by heating no more than 100º. Pasteurization... ... Historical Dictionary of Gallicisms of the Russian Language

A method for destroying vegetative forms of microorganisms in liquid media and food products by heating them once and briefly to temperatures below 100 °C. Normal pasteurization mode – 60 - 70 °C for 15-30 minutes. Used for... ... Dictionary of microbiology

Pasteurization, actinization, biorization Dictionary of Russian synonyms. pasteurization noun, number of synonyms: 3 actinization (1) ... Dictionary of synonyms

Heating food during canning to temperatures below 100°. Dictionary of culinary terms. 2012… Culinary dictionary

PASTEURIZATION- one of the ways to destroy microorganisms by heating food products to a temperature not higher than + 100°. For the first time, this method of combating harmful microorganisms was proposed by the outstanding French microbiologist L. Pasteur and... ... Concise Encyclopedia of Housekeeping

PASTEURIZATION, a method of destroying microorganisms in liquids and food products by heating once (usually at 60-70°C for 15-30 minutes). Proposed by L. Pasteur. Used for canning milk, wine, beer, etc... Modern encyclopedia

A method of destroying microbes in liquids and food products by heating once to a temperature below 100.C (usually 60-70.C) with different exposure times (usually 15-30 minutes). Proposed by L. Pasteur. Used for canning milk, wine, beer and... ... Big Encyclopedic Dictionary

PASTEURIZATION, controlled heat treatment of products designed to kill bacteria and other microorganisms, proposed by Louis Pasteur in the 1860s. Milk is pasteurized by heating it to a temperature of 72 ° C, at which it... ... Scientific and technical encyclopedic dictionary

- [te], pasteurization, plural. no, female (specialist.). Preventing liquids from developing harmful microorganisms by heating. (On behalf of the 19th century French bacteriologist Pasteur, who first used this method.) Dictionary Ushakova. D.N. Ushakov. 1935... ... Ushakov's Explanatory Dictionary

PASTEURIZE [te], zuyu, zuesh; bathed; owls and nesov., that. Process (process) food products heating (not higher than 100 Ozhegov’s Explanatory Dictionary. S.I. Ozhegov, N.Yu. Shvedova. 1949 1992 ... Ozhegov's Explanatory Dictionary

Books

• Radiation technologies. Applications in laboratory research, materials science and nanotechnology, industry, Ilya Mikhailovich Obodovsky. The previously published book “Physical Foundations of Radiation Technologies” examines the issues of Energy loss various types radiation in matter. This study guide analyzes how the substance...

People constantly strive to learn how to extend the life of products, but at the same time technologies are being developed that do not in any way affect the beneficial properties. Pasteurization technology was discovered in the 19th century by a man named Louis Pasteur. It was he who became the founder of immunology and discovered the possibilities of heat treatment of products, which can significantly increase their shelf life.

What is it?

You can often find milk and other products on store shelves that indicate that they are pasteurized. In fact, such a complex word just means that the milk was processed at high temperature, that is, it was heated, but not boiled, because then it would lose its beneficial properties. It is enough to heat it to 60 degrees and hold it at this temperature for half an hour to destroy pathogenic bacteria. If the temperature reaches 80 degrees, then 20 minutes is enough.

This time is enough for some of the bacteria to die, and the other part to reduce activity.

The pasteurization process has a beneficial effect on the shelf life of the drink, regardless of whether it was produced on an industrial scale or purchased on a farm.

Many young housewives do not know whether it is possible to pasteurize a product at home and what is needed for this. Indeed, pasteurization of milk at home is possible. They use not only a gas stove, but also an oven; you can even pasteurize it in a slow cooker.

If you buy milk in a tetra pack, then it is recommended to heat it not in a saucepan, but to place the package in a container with heated water. In fact, the pasteurization process will be the same, only the beneficial properties will be preserved better, and the drink will undergo less changes. The process is carried out once, which is enough to protect yourself. Milk will not get better if you boil it constantly, but beneficial properties each time it will be less and less.

As useful advice It is recommended to cool fresh milk immediately, otherwise it will turn sour in a few hours at its own temperature. It is best to keep milk in the refrigerator in glass containers. But storing the drink in metal and plastic containers is not recommended, since the materials can react with the liquid and impart negative qualities to it.

Using a multicooker

There is only one way to properly prepare pasteurized milk in a slow cooker, and this is due to the properties household appliances. When the equipment appeared in the kitchen of the modern housewife, it made many processes easier. Stews, grains, and more are cooked wonderfully inside. You can also easily pasteurize milk in it without having to stand at the stove and watch for it to escape. Moreover, it is not time that plays a decisive role, but temperature during the heat treatment process, therefore it is not easy to regulate the degree of heating.

With a multicooker, everything is easy: the appliance has a mode, all the housewife needs to do is set it and press a button. If you are processing homemade milk, just set it to 80 degrees and set the timer for 20 minutes. New multicookers have an additional mode, which is called “pasteurization”. You just need to pour the milk into the container, put it inside and press the appropriate button.

Species

In order for the drink to be stored well even in its processed form, the container into which it is then poured for storage must also pass heat treatment. Best to use glass jars which are tightly closed with a lid.

There are several types of pasteurization depending on the temperature at which it is carried out:

• long-term;
• ultra-high temperature;
• short-term high temperature.

The thirty-minute heat treatment process is called long-term pasteurization. At the same time, the temperature remains at 60 degrees. In terms of destroying microorganisms, this is the most time-consuming but also effective method.

It is impossible to carry out high-temperature short-term treatment at home; this type of pasteurization is typical for industrial facilities. The procedure requires special equipment that can heat milk and cool it in a few minutes. One of the significant disadvantages of this type processing is precision: if you underhold the milk for a few seconds, the microorganisms will not die, but if you overexpose it, it will lose all its beneficial properties.

This is one of the reasons why pasteurized milk differs in quality at different enterprises. Even different batches of a drink from the same plant may differ in their properties.

As for instant heating, it was originally invented for mothers who are sick with HIV, and therefore feed their children breast milk they can't. The method is available for use at home, but to implement it you will need to organize a water bath. For pasteurization you will need 2 containers: one large and the other smaller. Water is poured into the first and put on fire, the second with milk is placed on water. As soon as the first pan begins to boil, you can remove the milk from the heat.

Will there be any benefit?

There are many opponents of the process of heat treatment of milk, who believe that the moment it is heated, it loses its beneficial properties and becomes useless for the human body. They argue that pasteurizing a drink is necessary only to increase its shelf life and nothing more. Due to ignorance of many nuances, they, without knowing it, talk about sterilization when the temperature of the milk reaches 100 degrees. Only in this case does the destruction of useful compounds occur, but not during the pasteurization process, when the maximum temperature reaches 80 degrees.

The method allows you not only to increase the shelf life of the product, but also to protect yourself, which is important when milk from a farm is consumed as food.

You will learn more about how milk is pasteurized in the following video.

A unique food product. It has a balanced composition, which contains proteins and vitamins, fats and carbohydrates, and mineral elements. Its taste is familiar to everyone since childhood. Of the variety of products sold in stores, pasteurized milk is considered the healthiest. What is it, does it retain its composition after processing, can it cause harm to health? The answers to these questions are in this article.

What's happened pasteurized milk?

This is a heat-treated product. It increases shelf life. In the process of industrial pasteurization, milk is heated to 60 degrees for 1 hour or to 80 degrees for half an hour. Under the influence of this temperature, all pathogenic bacteria and microbes that are always present in whole milk are destroyed. During pasteurization, up to 90 or even 99% of microorganisms die (data on this issue vary). Using pumps, milk is cleaned of foreign impurities, then pumped into a separator, where the cream is separated. Then the product is cooled and placed in a special container, packaged and sent to the refrigerator.

The shelf life of the product ultimately increases to a week if stored in a sealed container in the refrigerator. Then the milk sours and curdled milk is formed. At room temperature the product can be stored for only a few hours.

How is it different? UHT milk?

Recently, on store shelves you can find not only pasteurized milk, but also ultra-pasteurized milk. It is produced using a similar technology, but heats up to a higher temperature of 135 degrees in just 2-3 seconds. The conducted studies confirm that such a short processing time is sufficient for high-quality purification of milk from harmful bacteria. Then it is immediately cooled to +4 degrees.

Ultra-pasteurization extends the shelf life of the product to 6 weeks or more, even when stored at room temperature. After opening the package, it remains fresh for 3-4 days, then it sours, like all other milk.

Video: What is hidden under the symbols on milk. Sterilized, pasteurized milk.

Useful properties and composition

Pasteurized milk is inferior in its characteristics to whole milk. Still, it can be called useful product. Of all modern methods For milk processing, pasteurization is considered the best, since it allows you to remove all foreign impurities and destroy harmful microbes and fungal spores. Therefore, such a product does not require additional boiling before use.

The calorie content of pasteurized milk is low. 100 grams of a product with 2.5% fat content contains 54 Kcal, and 3.5% fat content contains 60 Kcal. By drinking 1 glass, a person receives:

milk protein;

• almost 50% daily norm calcium;
• other minerals - copper, iodine, strontium;
• vitamins D, group B.

The pasteurized product is perfect for people who cannot stand the taste of steamed food. It does not contain preservatives, is safe for health and is suitable for baby food. The temperature at which pasteurization is carried out allows the majority of vitamins and microelements to be preserved.

Pasteurized protein milk is considered especially useful - it is obtained by mixing whole and skim milk powder. It contains 1% fat and 4.3-4.5% protein.

There is also skim pasteurized milk, in which the fat content is only hundredths of a percent. This product is useful for people intolerant to animal fats.

Sterilization occurs at significantly higher high temperature- up to 150 degrees. Thus, the raw materials are processed within half an hour.

There are 3 main differences between the two types of product:

1. Pasteurized milk retains beneficial lactic acid bacteria, while sterilized milk does not contain any beneficial microflora.
2. Pasteurized milk in a hermetically sealed box is stored for about a week (ultra-pasteurized - 2 months or more). Sterilized products do not lose their quality for a year after production, if the original packaging is not opened during this time.
3. Sterilized milk has less nutritional value than pasteurized milk.

In terms of practicality, sterilized milk wins. It lasts much longer. In terms of composition, a pasteurized product is still healthier.

Comparison of pasteurization and ultra-pasteurization

After pasteurization, some bacteria still survive and are particularly heat resistant. Ultra-pasteurization destroys all harmful microorganisms, but beneficial substances remain: the treatment is carried out at a higher temperature, but only for 2-4 seconds. Under such conditions, milk sugar (lactose) is not destroyed, and the original properties of calcium and other mineral salts, vitamins, and enzymes are preserved.

Experts from the US Institute of Food Technology call ultra-pasteurization one of the highest achievements of the 20th century. The results of many studies show that such short-term treatment allows you to preserve much more valuable bacteria and vitamins. Many of these beneficial substances cannot withstand prolonged heat during the pasteurization process and are destroyed.

How to make milk stay fresh and healthy longer?

If there is a need to extend the shelf life of pasteurized milk, you can freeze it. In the freezer the product will retain its beneficial qualities. Only you should freeze it only once, and then you need to boil it. It is worth boiling pasteurized milk even if you are going to feed it to a small child.

You can pasteurize farm milk at home. This will help extend the shelf life, because such a product sours very quickly. You will need a large saucepan, sterilized bottles or jars with tight lids and a funnel. The procedure is as follows:

Pour milk into a saucepan.

Bring to a boil.

Cool.

Pour into jars.

Close tightly and put in the refrigerator.

Pasteurized milk, prepared at home, can stand in the cold with the lid tightly closed for about a week. All this time it will remain fresh, all beneficial bacteria, vitamins, and microelements will be preserved in it.

Possible harm

Potential harm to the product mainly stems from the fact that chemicals may be added to extend shelf life.

As a result of pasteurization, up to 90% of the vegetative forms of bacteria that live in milk die. The problem is that only those microorganisms that are in an active state are destroyed. Their spores remain viable (although they cannot withstand ultra-pasteurization). After entering the human body, when more or less favorable conditions appear, they will begin to multiply quickly. Therefore, pasteurized milk should be stored correctly - at a cool temperature and no longer than the period indicated on the package. Otherwise, consuming the product may result in poisoning and other negative reactions of the body.

We can conclude that pasteurized milk is not completely neutralized. It would be more correct to call it a product with an extended shelf life. If storage conditions are met and the milk itself is of high quality, then it carries no more health risks than fresh milk.

Hidden threats to children

Pasteurized milk is optimal for baby food. It does not contain harmful preservatives that provoke allergic reactions, including diathesis.

There is also a warning for parents. It is recommended for children to prepare porridge with pasteurized milk only from the age of 6-7 years. After 1 year, the baby can drink it, but not earlier.

It is better to boil pasteurized milk for a child. During the heat treatment at the factory, some microorganisms covered with a resistant film are not destroyed. They are safe for adults, but children's bodies are more sensitive.

How to choose healthy milk in the store?

There are many types of pasteurized milk. Therefore, in the store you should first look at the production date and expiration date. If it has expired or will expire soon, it is better to refuse the purchase.

Plastic bags are not suitable for long-term storage of the product. They are also not strong enough. Plastic transfers foreign taste and odor to milk. Glass bottles do not have this disadvantage, but it is better to choose products in cardboard bags. They are great for long-term storage.

You should also study the composition. If it says whole milk, it's natural product, which has undergone heat treatment. Whole milk can be diluted with reconstituted milk - made from dry powder. It is not necessarily of poor quality, there are simply fewer useful substances in such a product.

There is an easy way to check the quality of milk. You need to drop a drop of it into a glass of water. If it sinks to the bottom, the milk is whole; if it spreads, it is diluted.

Good pasteurized milk does not have sediment, but this can only be checked at home after opening the package.

Antibiotics are often found in imported milk. If it does not turn sour for a long time, it means that these substances are in the product, as well as acidity stabilizers. It is clearly not worth buying it - it will not bring any health benefits.

Humanity has always tried to be able to correctly extend the period of use of products without reducing its beneficial properties. In the mid-19th century, the great scientist, founder of immunology, Louis Pasteur, discovered the technology of pasteurization, which made it possible to disinfect food products and significantly increase their shelf life.

IN modern world Most liquid products undergo this process. We most often see the word “pasteurized” on milk packaging in stores. And it becomes interesting, is it possible to pasteurize milk at home? Absolutely yes. So let's try to understand this process in detail.

Pasteurization - what is it?

First, we need to talk about the pasteurization process itself. This technology involves heating milk to 60 degrees for half an hour or up to 80 degrees, but here the heating time is reduced to 10-20 minutes. This means that the milk pasteurization temperature is 60-80 degrees, depending on the duration. During this period, some of the microorganisms die, and the other part reduces activity, thereby extending the shelf life dairy product. As a result, we get pasteurized milk. Pasteurization of milk is not a difficult process.

Pasteurization at home

Now let’s talk about how milk is pasteurized at home. As an example, let's talk about long-term pasteurization at a temperature of 60 degrees. The most optimal way would be to heat not the milk itself, but a pan of water, and then place the package of milk there. With this pasteurization mode, the milk will be pasteurized in the same way as if we boiled it, but the quality of the dairy product will undergo minimal changes.

Don't forget the most important thing: milk pasteurization is a one-time process. The milk will not get better the second time, but will only lose some of its beneficial properties. We also advise you, if you have your own cow, to cool it after receiving fresh milk. After all, it is known that at its temperature, such milk begins to sour within two to three hours. Pasteurizing and cooling milk to the right temperature will help keep it fresh longer. Refrigerate milk to 10 degrees to extend its life.

Pasteurization of milk in a slow cooker

With the advent of the era of multicookers in the kitchen came new option pasteurization of milk. Now you don’t need to stand at the stove all the time and look at the clock, afraid that the milk will run away at any minute, and at the same time constantly skim off the foam from it. Now all you need to do is press a couple of buttons. In order to pasteurize milk in any multicooker, you need to pour it into a saucepan and place it at a temperature of 60 to 80 degrees. If the milk is homemade, then at a temperature of 80 degrees you can set a timer for 20 minutes. If it is purchased, then it would be better to increase the pasteurization period for greater reliability by another twenty minutes.

The new generation multicookers have a “Pasteurization” mode. There you just need to pour the milk into the pan, press one button and just wait for a notification about the completion of this process. It is also advisable to sterilize the jars or bottles into which you will later pour the milk.

Pasteurization mode. Is there a difference?

As mentioned above, the procedure time depends on the selected temperature. And depending on these two factors, the following types of pasteurization are distinguished: ultra-high temperature, high-temperature short-term and long-term. Long-term pasteurization is a process that lasts thirty minutes at a temperature of 60 degrees. This type is considered the most labor-intensive, but also the most reliable in terms of destroying harmful microorganisms.

Short-term high-temperature pasteurization is carried out only in industrial conditions, since this mode requires special equipment in which the milk is heated for a few seconds and then immediately cooled. The disadvantage of this pasteurization is that if you make a mistake by just a couple of seconds, you can either carry out the pasteurization not completely, as a result of which all microorganisms will survive, or overexpose the milk, thereby destroying all its beneficial properties. Therefore, it cannot be said that pasteurized purchased milk from any enterprise will be of the same quality.

Instant heating

There is also a fairly simple pasteurization method called flash pasteurization. This process was developed for mothers who have HIV infection and are unable to safely breastfeed their babies. The method is that you first need to make a water bath. A water bath is quick and easy. Take two pans different sizes. Pour water into a larger pan and heat it on the stove, then place the smaller pan in the larger one. After this, pour the milk into a small saucepan, and as soon as the water boils, immediately remove the milk, ready for use and having undergone a short pasteurization process

To drink or not to drink?

Many opponents of this process say that all beneficial bacteria are destroyed, and there is no point in drinking milk after pasteurization, because this method was created only to extend the shelf life of milk. But they confuse it with the sterilization process, where milk is heated to 100 degrees, and in this mode all bacteria are destroyed, leaving just a white shell. During pasteurization, the maximum temperature is only 87 degrees, which means that milk retains most of its beneficial properties. Therefore, now, wondering whether it is worth pasteurizing milk, you can decide on the answer.