Pasturized


		Pasteurization is defined as the process of heating milk to at least 145°F ., and holding it at, or above, this temperature continuously for at least 30 minutes, or heating it to at least 161°F ., and holding it at, or above, this temperature continuously for at least 15 seconds, in approved and properly operated equipment. The latter method is predominant today. Following this treatment, the milk is cooled promptly to 45°F., or lower . "Pasteurized," when used to describe a dairy product, means that every particle of such product shall have been heated in properly operated equipment to one of the temperatures specified in the table at the end of this paragraph, and held continuously at or above that temperature for the specified time (or other time/temperature relationship which has been demonstrated to be equivalent thereto in microbial destruction): Temperature Time: 145°F. 30 minutes 161°F. 15 seconds 191°F l second 204°F 0.05 second 221°F 0.01 second If the dairy ingredient has a fat content of 10 percent or more, or if it contains added sweeteners, the specified temperature shall be increased by 5°F.