Sandra Godden, University of Minnesota extension veterinarian, offers these reminders when using homemade and purchased waste-milk pasteurizers:

  • For a batch pasteurizer, hold milk at 145   F for 30 minutes. 
  • For a high temperature, short time pasteurizer, hold milk at 161 F for 15 seconds. 
  • Monitor pasteurization time and temperature periodically with a thermometer and recording chart (automated or manual) to be certain that the correct times and temperatures are reached.   It is not uncommon for problems like “not enough hot water” or “people in a hurry to complete chores” to result in incomplete pasteurization. 
  • Culture pasteurized milk on a periodic basis to ensure adequate pathogen reduction.
  • Abide by effective cleaning protocols.