Pasteurised Milk

Pasteurisation is used to destroy the potentially harmful bacteria found in untreated milk without affecting its taste or nutritional value. It is generally carried out by heating whole, semi skimmed and skimmed milk to at least 72°C (161°F) for 15 seconds.

Uses

Pasteurised milk is the most commonly available form of milk and may be used in a wide range of drinks and recipes.

Storage

Pasteurised milk should be kept in the fridge and used within five days of opening.