Some foods and drinks are pasteurized. This means heat is used to kill harmful germs that can make you sick. Some of these germs (such asE. coli, Salmonella) are in milk naturally, while others may get into the milk as it’s handled and processed. Raw milk, juice, and cider are often pasteurized.
In Canada, it’s against the law to sell raw (unpasteurized) milk because it’s not safe to drink. But if you have raw milk at home from a cow, goat, or sheep, you can pasteurize it to make it safe to drink.
What are the risks of drinking raw milk?
Germs from raw milk can cause problems like:
- vomiting (throwing up)
- diarrhea (watery stool whichmay be bloody)
- pain or cramping in the abdomen (belly)
- kidney failure
- miscarriage or death of an unborn baby
You're at higher risk of getting sick from raw milk if you:
- are younger than 5 years old
- are anolder adult
- are pregnant
- have a weak immune system(such as from cancer, HIV)
- have health issues (such asdiabetes, heart problems)
What do I need to pasteurize milk at home?
You’ll need:
- a double boiler (stainless steel or aluminum) or a small pot inside a bigger pot
- a clean, sterilized cooking thermometer (metal stem probe thermometer)
- clean containers (such as large canning jars, bottles)
- a big spoon or spatula
- an ice-water bath—fill a bowl or the sink with cold water and ice
How do I pasteurize milk at home?
1. Clean and sterilize.
- Wash your hands and work area.
- Boil all containers and lids in water for at least 2 minutes to sterilize them.
2. Heat the milk.
- Pour water into the bottom part of the double boiler until it’s half full.
- Fill the top part of the double boiler with less than 16 cups (1 gallon) of milk.
- Turn up the burner a little at a time to heat the milk up slowly.
- Use the cooking thermometer to watch the temperature of the milk. Don’t let the thermometer rest on the bottom or sides of the boiler. Stir the milk often as it’s heating up.
3. Keep the milk at the right temperature.
- Heat the milk to 63°C (150°F) for at least 30 minutes or 72°C (162°F) for at least 15 seconds.
- If the temperature falls lower than the one you’re using, you have to start timing again.
4. Cool the milk.
- Put the top part of the double boiler in the ice water bath (don’t get water in the milk) to cool it fast. Stir the milk often to cool it faster, until it reaches 20°C (68°F) or cooler.
How do I store the milk?
Pour the cooled milk into sterilized containers right away. Put the containers in the fridge to cool the milk to 4°C (40°F) or colder.
How long can I store milk?
You can store pasteurized milk in the fridge for 2 weeks. It’s a good idea to label the milk with the date it was pasteurized.
Can I pasteurize milk in the microwave?
Don’t use the microwave to pasteurize milk, because you can’t control the temperature.
Can I use this method to pasteurize other foods?
Don't use this method to pasteurize other foods.Other foods may need to be heated to different temperatures to be pasteurized. Contact Alberta Health Services Environmental Public Healthto ask about how to pasteurize other types of food.
All images on this page provided by Environmental Public Health, Alberta Health Services.
Current as of: February 24, 2021
Author: Environmental Public Health, Alberta Health Services
As an enthusiast with a solid understanding of food safety and pasteurization processes, I can attest to the critical importance of this practice in safeguarding public health. My expertise is grounded in the scientific principles of microbiology and food safety regulations, making me well-versed in the methods employed to eliminate harmful pathogens from consumables.
The provided article addresses the crucial topic of pasteurization, emphasizing its role in ensuring the safety of certain foods and drinks. Pasteurization involves the use of heat to eliminate harmful germs, such as E. coli and Salmonella, which can naturally occur in milk or be introduced during handling and processing. The article specifically mentions the legal prohibition of selling raw (unpasteurized) milk in Canada due to safety concerns, highlighting the potential risks associated with consuming raw milk.
Key Concepts Addressed in the Article:
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Pasteurization:
- Definition: The process of heating a liquid to a specific temperature to eliminate harmful microorganisms.
- Purpose: To make foods and drinks safe for consumption by killing bacteria and other pathogens.
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Risks of Drinking Raw Milk:
- Various health risks associated with consuming raw milk, including vomiting, diarrhea, abdominal pain, kidney failure, and risks to pregnant women, unborn babies, and individuals with weakened immune systems.
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Legal Restrictions in Canada:
- Selling raw milk is against the law in Canada due to safety concerns.
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Home Pasteurization:
- Equipment needed: Double boiler (stainless steel or aluminum), clean containers, cooking thermometer, spoon or spatula, ice-water bath.
- Steps involved: Cleaning and sterilizing, heating the milk, maintaining the right temperature, and cooling the milk.
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Temperature Guidelines for Pasteurization:
- Heating milk to 63°C (150°F) for at least 30 minutes or 72°C (162°F) for at least 15 seconds.
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Cooling and Storage:
- Rapid cooling in an ice-water bath to reach 20°C (68°F) or cooler.
- Storing pasteurized milk in sterilized containers in the fridge at 4°C (40°F) or colder.
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Storage Duration:
- Pasteurized milk can be stored in the fridge for 2 weeks.
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Microwave Not Recommended:
- Microwaving is not recommended for pasteurizing milk due to temperature control issues.
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Microwave Not Recommended for Other Foods:
- The method described in the article is specific to pasteurizing milk and should not be used for other foods. Different foods may require different pasteurization temperatures.
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Consulting Authorities:
- Contacting health services (e.g., Alberta Health Services Environmental Public Health) for guidance on pasteurizing other types of food.
In summary, the article provides comprehensive information on the risks of consuming raw milk, the importance of pasteurization, and detailed instructions for safely pasteurizing milk at home. This knowledge is crucial for individuals who may be more susceptible to the adverse effects of harmful microorganisms in unpasteurized products.
