Concerns about possible transmission to people drinking unpasteurized milk are being talked about a lot. Apparently they fed mice unpasteurized milk, and they got the virus, but it seems like the temperature required to kill. The virus is higher than what they used to sterilize the milk. How is this safe?
In: Biology
as everyone else is mentioning here, sterilization is a function of both time AND temperature.
but for clarity, there are several methods of pasteurization. the only one that uses as low a temp as you describe is LTLT (Low temp, long time) pasteurization which holds the product at about 145F for 30minutes. I dont have the numbers on which is the most common, but LTLT is the original batch process heat treatment that is largely been abandoned for other processes using higher temps and shorter times.
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