subject: milk storage

Holder Pasteurization Holds Up Well Against Most Germs

Holder Pasteurization Holds Up Well Against Most Germs

There is nothing particularly surprising or complicated about the most common method of making stored milk safer than it would otherwise be. Holder Pasteurization, or HoP, aims to rid milk of potentially harmful germs by heating it to 62.5°C (145°F) for half an hour, and then cooling it back down to room temperature. This method is used by all of the Human Milk Banking Association of North America (HMBANA) milk banks, and differs from the high-temperature, short-time (HTST) pasteurization used in the dairy industry. But these days HoP has some newfangled competitors—potential alternatives to the tried and tested method—suggesting that the time is ripe for a full evaluation of HoP’s performance. This article is the first in a series of five on the topic. Starting at the beginning of this in-depth look, how good is HoP at its core mission: keeping pathogens at bay that could, in theory, find their way into milk and make it their home? Read More...

The Bacterial Diversity in Raw Cow Milk During Its Transport and Storage

The Bacterial Diversity in Raw Cow Milk During Its Transport and Storage

Pasteurization helps make raw cow milk safe for human consumption, but it doesn’t get rid of all bacteria. These remaining bacteria can cause spoilage, thus affecting the shelf life and quality of milk products and leading to wastage. Knowing what bacteria are present in milk before and during milk processing could help identify sources of spoilage and find ways to get rid of them. Read More...