Milk pasteurization in the bottle via water bath: fridge live?
I am frequently buying raw milk in bottle, which needs to be boiled for pasteurization. So far I always poured it in a pot, boiled it, and transferred it to a clean bottle after.
Since my old supplier dried up I need to travel a bit to get it, so I am thinking about ways to preserve it a bit longer, preferably 2-4 weeks in the fridge.
Would it be a good idea to put the glass bottles as they are in a water bath and wait until the milk starts bubbling? This way I won't need to do all the transfers and there won't be any air contact, it would be basically water bath canned. Would it hold for 2-4 weeks this way in my 4C° fridge? Any downsides?
I was also considering pressure canning, but I think this would be over kill for what I am trying to achieve here, which is slightly longer fridge life.
Best Answer
You're in luck!
High-temperature short-time (HTST) pasteurisation for milk can be done at 71.5 °C (160.7 °F) for 15 seconds and extends milk's shelf life to about 2 weeks. So if you can get a thermometer you don't need to wait for milk to bubble.
It's also possible to use a sous vide method; according to this guide 65°C for 30 minutes. Again, it's very important all the milk reaches this temperature and stays constant during the process. In this case the lower temperature is possible because the exposure time is longer. After 30 minutes, cool it as quickly as possible to 4°C.
To extend the shelf life to ~3 months you need ultra-high-temperature (UHT) pasteurisation (135 °C (275 °F) for 1–2 seconds) but that might be more difficult to control; you need to make sure that all the milk reached the temperature and stay there for that amount of time. I'm not sure this process is possible with home equipment.
Make sure to sterilise your containers prior to adding the milk, to avoid other contaminants.
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What are the three types of pasteurization?
Different Types of Thermal Processing Methods- Thermization: Heat the milk to between 57\xb0C to 68\xb0C and hold for 15 minutes. ...
- Batch pasteurization: Also known as low-temperature long time (LTLT) pasteurization. ...
- Flash pasteurization: Also known as high-temperature short time (HTST) pasteurization.
How do you pasteurize milk in a bottle?
The process of pasteurizing in bottles consists of bottling the milk in specially constructed bottles of sufficient size to allow a space in the top of the bottle to take care of the expansion of the milk during heating. The bottles are capped with special water-tight caps and submerged in hot water.What is the shelf life of pasteurized milk?
A few types of bacteria are that survive pasteurization can eventually spoil milk, but this generally occurs later in shelf-life (past code). The shelf-life of pasteurized milk held under proper refrigeration, defined as less than 45\xb0F, can range from 12 to 21 days post processing.How is pasteurization milk preserved?
The process of pasteurisation involves heating milk to 71.7\xb0C for at least 15 seconds (and no more than 25 seconds). Because of the nature of the heat treatment it sometimes referred to as the 'High Temperature Short Time' (HTST) process. Once the milk has been heated, it is then cooled very quickly to less than 3\xb0C.Lec 4 : Milk pasteurization
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Answer 2
No, you can't. There is no approved safe process for home canning any kind of dairy.
Sure, there are industrial ways to preserve milk and other dairy-containing food for that long, but they have different security regulations, and are able to follow different processes which you cannot ensure in a home kitchen.
As always with food safety, no matter what you do at home, you cannot prove that it is safe.
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