Asian Journal of Dairy and Food Research, volume 40 issue 2 (june 2021) : 147-151

Effect of High Temperature, Short Time (HTST) Pasteurization on Milk Quality Intended for Consumption

Aissam Bousbia, Yassine Gueroui, Sofiane Boudalia, Mhamed Benada, Mabrouk Chemmam
1Faculty of Natural Sciences, Life Sciences, Earth and the Universe, 8 Mai 1945 University, Guelma, Algeria.
Cite article:- Bousbia Aissam, Gueroui Yassine, Boudalia Sofiane, Benada Mhamed, Chemmam Mabrouk (2021). Effect of High Temperature, Short Time (HTST) Pasteurization on Milk Quality Intended for Consumption. Asian Journal of Dairy and Food Research. 40(2): 147-151. doi: 10.18805/ajdfr.DR-210.
Background: In the dairy industry, hygienic quality and safety of milk and dairy products are very important for human health.
Methods: The samples taken at the inlet and outlet of the HTST pasteurization process were subjected to physicochemical, bacteriological and sensory analysis.
Result: showed that pasteurization has not only been beneficial, as in the case of the hygienic quality of raw milk, where the number of the Total Mesophilic Aerobic Flora dropped by 94% after heat treatment, to reach an average of 5.62 × 104 CFU ml-1 of the thermo-resistant bacteria. Heat treatment resulted in a decrease of protein and lactose values for both types of milk. In fact, this loss is more marked in raw milk than in reconstituted milk (4% against 1.8%, respectively, p<0.05). Wetting was more marked after pasteurization for raw milk (0.102°C) compared to reconstituted milk (0.014°C). Sensory profiles were modified in both milk types, with a significant decrease in color, viscosity and flavor descriptors and a significant increase in the intensity of smell and taste (p<0.05).
  1. Benhalima, L., Merad, T., Bensouilah, M., Ouzrout R. (2019). Listeria monocytogenes and other Listeria species in raw milk and sausage in East Algeria. Asian Journal of Dairy and Food Research. 38. 7-11.
  2. Boudalia, S., Benati, D., Boukharouba, R., Chemakh, B., Chemmam, M. (2016). Physico-chemical properties and hygieic quality of raw and reconstituted milk in the region of Guelma-Algeria. International Journal of Agricultural Research. 11: 77-83. 
  3. Bousbia, A., Boudalia, S., Gueroui, Y., Belaize, B., Meguelati, S., Amrouchi, M., Ghebache, R., Belkheir, B., Benidir, M. (2018). Nutritional and hygienic quality of raw milk intended for consumption in the region of Guelma, Algeria. Asian Journal of Dairy and Food Research. 37. 192-196. 
  4. Burgess, S.A., Lindsay, D., Flint, S.H. (2010). Thermophilic bacilli and their importance in dairy processing. International Journal of Food Microbiology. 144: 215-225. 
  5. Claeys, W.L., Cardoen S., Daube G. (2013). Raw or heated cow milk consumption: Review of risks and benefits. Food Control. 31: 251-262. 
  6. Fredot, E. (2012). Connaissance des aliments: bases alimentaires et nutritionnelles de la diététique, 3th Edn, Paris, Tec et Doc Lavoisier Publishers. pp. 614.
  7. IDF (2013). Guidelines for the use and interpretation of bovine milk somatic cell count. 466: 1-14.
  8. Leksir, C., Boudalia, S., Moujahed, N., Chemmam, M. (2019). Traditional dairy products in Algeria: case of Klila cheese. Journal of Ethnic Foods. 6: 7. 
  9. Li, Y., Joyner, H., Carter, B., Drake, M. (2018). Effects of fat content, pasteurization method, homogenization pressure and storage time on the mechanical and sensory properties of bovine milk. Journal of Dairy Science. 101: 2941-2955. 
  10. Macdonald, L.E., Brett, J., Kelton, D., Majowicz, S.E., Snedeker, K., Sargeant, J.M. (2011). A systematic review and meta-analysis of the effects of pasteurization on milk vitamins and evidence for raw milk consumption and other health-related outcomes. J. Food Prot. 74 : 1814-1832. 
  11. (2009). Raw medicine. Available at: 
  12. Monsallier, F., Couzy, C., Chatelard-Chauvin, C., Bouton, Y., Feutry, F., Verdier-Metz I., Hulin S., Montel, M.C. (2016). Accompagner les producteurs laitiers pour orienter les équilibres microbiens des laits en faveur de la qualité des fromages au lait cru. Innovations Agronomiques. 49: 267-279.
  13. Mourgues, R., Deschamps, N., Auclair, J. (1983). Influence de la flore thermorésistante du lait cru sur la qualité de conservation du lait pasteurisé exempt de recontaminations post-pasteurisation. Le Lait. 63: 391-404. 
  14. (2003). The case for untreated milk. Available at: 
  15. OJAR (1998). Official Journal of the Algerian Republic. Microbiology. 35. 27 May 1998.
  16. Pagliarini, E., Vernile, M., Peri, C. (1990). Kinetic study on color changes in milk due to heat. Journal of food science. 55: 1766-1767. 
  17. Raikos, V. (2010). Effect of heat treatment on milk protein functionality at emulsion interfaces. A review. Food Hydrocolloids 24: 259-265.
  18. Ronimus, R.S., Rueckert, A., Morgan, H.W. (2006). Survival of thermophilic spore-forming bacteria in a 90+ year old milk powder from Ernest Shackelton’s Cape Royds Hut in Antarctica. Journal of Dairy Research. 73: 235-243. 
  19. Schaafsma, G. (1998). Effects of heat treatment on the nutritional value of milk. Bulletin of the International Dairy Federation. 238: 68-70. 
  20. Simon, M., Hansen, A. (2001). Effect of various dairy packaging materials on the shelf life and flavor of pasteurized milk. Journal of Dairy Science. 84: 767-773. 
  21. Tadjine, D., Boudalia, S., Bousbia, A., Khelifa, R., Mebirouk Boudechiche, L., Tadjine, A., Chemmam, M. (2020). Pasteurization effects on yield and physicochemical parameters of cheese in cow and goat milk. Food Sci. Technol, Campinas. 40: 580-587.
  22. Tallini, R.A. (2015). Effects of pasteurization and ultra-high temperature processes on proximate composition and fatty acid profile in bovine milk. American Journal of Food Technology. 10: 265-272. 
  23. Verraes, C., Claeys, W., Cardoen, S., Daube, G., De Zutter, L., Imberechts, H., Dierick, K., Herman, L. (2014). A review of the microbiological hazards of raw milk from animal species other than cows. International Dairy Journal. 39: 121-130.
  24. Walstra, P., Wouters, J.T., Geurts, T.J. (2005). Dairy science and technology. 2ndEdn. Boca Raton, FL, USA: CRC (Food science and technology 147). 
  25. Waser, M., Michels, K.B., Bieli, C. (2007): Inverse association of farm milk consumption with asthma and allergy in rural and suburban populations across Europe. Clinical and Experimental Allergy. 37: 661-670. 
  26. Winarso, D., Foekh, B. (2011). The study of temperature effect and length of pasteurization heating on milk quality. J. Agri. Food Tech. 1: 137-144. 
  27. Zagorska, J., Ciprovica, I. (2013). Evaluation of factors affecting freezing point of milk. International Scholarly and Scientific Research and Innovation. 7: 106-111. 
  28. Zee, B., Drogt, J., Giessen, T.J.J. (1982). The freezing point of authentic farm tank milk in The Netherlands. Netherlands Milk and Dairy Journal. 36: 291-303.

Editorial Board

View all (0)