95% decrease in bacterial count Pasteurization Pasteurization is done to destroy the pathogens that may be present in milk, while causing minimal change in the composition. flovour and nutritive value. a Pasteurization kills nearly 90% of the bacteria in milk, including the more heat resistant - Tubercle bacilli - Qfever organisms o It does not kill the thermoduric bacteria. o It does not kill bacteria spores. There are 3 w idelv used methods for pasteurization : a. Holder method : Milk kept at 63-66degC fur 30 minutes is rapidly cooled to 5degC. b. HTST method : 'High temperature sho time' method (Flash method) I leated to 72degC for 15 sec. and then rapidly cooled to 4degC This is now the most widely used method. method : Ultra-high temprature method. Rapidly heated in two stages to 125degC for few seconds. The second stage is being under pressure. It is then rapidly cooled.">