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