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Review: Pasteurisation of Dairy Products: Times, Temperatures and Evidence for the Control of Pathogens

NZFSA is continually reviewing the science upon which New Zealand Standards are based. As such a report was commissioned to review the scientific basis upon which the current time and temperature parameters for pasteurisation are based. In addition, the review identifies those pathogens that may be present in raw milk and evaluates the control of these pathogens that is achieved by pasteurisation.

Review: Pasteurisation of Dairy Products: Times, Temperatures and Evidence for the Control of Pathogens [ PDF 271K]