The batch pasteurization method uses a vat pasteurizer which consists of a jacket. The jacket is circulated by either water, steam or heating coils of water or steam. The milk is heated to 65ºC and held for 30 minutes. It is held throughout the holding period while being agitated. Then the milk is cooled rapidly by circulating cold water through the jacket. As a modification, the milk may be partially heated in a plate heater before entering the vat.

The Purpose of Pasteurization

• To increase milk safety for the consumer by destroying disease causing microorganisms (pathogens) that may be present in milk.
• To increase shelf life of milk.