Pasteurized Milk

Pasteurization is a process that kills bacteria in liquid food. It was invented by French scientist Louis Pasteur during the nineteenth century. In 1864, Pasteur discovered that heating beer and wine was enough to kill most of the bacteria that caused spoilage, preventing these beverages from turning sour. The process achieves this by eliminating pathogenic microbes and lowering microbial numbers to prolong the quality of the beverage. Today, pasteurization is used widely in the dairy and food industries for microbial control and preservation of food.

Milk is an excellent medium for microbial growth, and when stored at ambient temperature bacteria and other pathogens soon proliferate.

The US Centers for Disease Control (CDC) says improperly handled raw milk is responsible for nearly three times more hospitalizations than any other food-borne disease outbreak, making it one of the world's most dangerous food products. Diseases prevented by pasteurization can include tuberculosis, brucellosis, diphtheria, scarlet fever, and Q-fever; it also kills the harmful bacteria Salmonella, Listeria, Yersinia, Campylobacter, Staphylococcus aureus, and Escherichia coli among others.

Pasteurization is the reason for milk's extended shelf life. High-temperature, short-time (HTST) pasteurized milk typically has a refrigerated shelf life of two to three weeks, whereas ultra-pasteurized milk can last much longer, sometimes two to three months. When ultra-heat treatment (UHT) is combined with sterile handling and container technology (such as aseptic packaging), it can even be stored unrefrigerated for up to 9 months.


In La'Pure Brand we are having three varients in pouch milk:

1. Standard Milk (Fat 4.5%; SNF 8.5%)

2. Toned Milk (Fat 3.0%; SNF 8.5%)

3. Double Toned Milk (Fat 1.5%; SNF 9.0%)

Previous page: Milk and Milk Products  Next page: Fermented Products