Pasteurization is the process of heating milk up to destroy harmful bacteria. In Alberta, these standards for milk are set by Alberta Agriculture and Forestry through the Dairy Industry Regulation. This document sets the rules and foundation for the dairy industry in Alberta. Learn more about raw milk and why it could pose concerns to your health.
There are different types of pasteurization depending on the different products. Check out the table below to see the different standards (as per the Dairy Industry Regulation)
Schedule 1
Minimum Thermal Processing Parameters for Batch and HTST Pasteurizers
|
Product |
Pasteurization Type |
Time |
Temperature |
|
Milk Based Products – below 10% MF |
Batch/Vat |
30 min |
63º C |
|
Milk Based Products – below 10% MF |
HTST |
16 sec. |
72º C |
|
Milk Based Products – 10% MF or higher, or added sugar (fluid cream, chocolate milk, flavoured milk) |
Batch/Vat |
30 min. |
66º C |
|
Milk Based Products – 10% MF or higher, or added sugar (fluid cream, chocolate milk, flavoured milk) |
HTST |
16 sec. |
75º C |
|
Frozen Dairy Product Mixes, Egg Nog |
Batch/Vat |
30 min. |
69º C |
|
Frozen Dairy Product Mixes, |
HTST |
25 sec. |
80º C |
|
Egg Nog |
|
16 sec. |
83º C |