PREVRA Milk Pasteurisation Temperature Time Chart: Validated Parameters for Every Pasteurisation Method
A technical reference showing temperature and time combinations for HTST, batch (LTLT), and UHT milk pasteurisation. Covers cow, goat, and sheep milk with UK dairy hygiene regulations compliance.
Why pasteurisation parameters are non-negotiable in dairy processing
Milk is an ideal growth medium for pathogens. Raw milk can carry Mycobacterium bovis (bovine tuberculosis), Campylobacter, Salmonella, Listeria monocytogenes, and E. coli O157:H7. Mycobacterium bovis is particularly concerning because it survives at higher temperatures than most vegetative bacteria — standard HTST pasteurisation (72°C for 15 seconds) was specifically designed to destroy it.
Batch pasteurisation (63°C for 30 minutes) is still used by small-scale and artisan producers. The longer holding time achieves the same pathogen reduction as HTST. But monitoring is everything — if your vat has cold spots or the timer is inaccurate, you are producing unsafe milk. An EHO inspecting a dairy will check your pasteurisation records, thermometer calibration certificates, and the physical condition of your pasteuriser. Fail any of these and you risk a hygiene emergency prohibition notice.
Managing pasteurisation records for EHO inspection and due diligence
Record every pasteurisation batch: date, time, product type, pasteurisation method, temperature achieved, holding time, and operator name. Calibrate your pasteuriser thermometer against a UKAS-certified reference thermometer at least annually and keep the certificate on file. Test for alkaline phosphatase after pasteurisation — a negative result confirms the process worked.
If you are processing on-farm or in a micro-dairy, you must register as a food business with your local authority and comply with The Food Safety and Hygiene (England) Regulations 2013. Digital SFBB can structure your pasteurisation records, set calibration reminders, and create the audit trail your EHO expects — so you can focus on making cheese and leave the paperwork to a system.
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