Everything about Milk..... 🥛
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00:00 Introduction
00:04 Term Pasteurization
00:27 Purpose of Pasteurization
01:10 Bacterial Destruction
01:42 Cream Line Destruction
02:04 Phosphatase Inactivation
02:47 Methods of Pasteurization
02:53 Bottle Pasteurization
03:25 Low Temperature Long Time (LTLT) or Batch Holding Pasteurization
03:50 High Temperature Short Time (HTST)
04:36 Ultra High Temperature (UHT)
05:06 Low Temperature Long Time (LTLT) in Detail
05:10 Why LTLT is also called Batch Holding Method of Pasteurization
06:11 Limitations or Disadvantages of LTLT
06:40 Most Used Method of Pasteurization of Milk
06:45 High Temperature Short Time (HTST) in detail
06:48 Why HTST is considered as Continuous Flow of Milk
07:21 Advantages of HTST
08:24 Ultra High Temperature in detail
08:55 Advantage of UHT Method of Pasteurization
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