What do ‘pasteurised’ and ‘homogenised’ mean?
The milk making process, which includes pasteurisation and homogenisation, is designed to destroy harmful bacteria and produce a consistent taste and texture.
Last updated 26/03/2024
Pasteurisation and homogenisation are two important steps in the milk making process.Pasteurisation involves heating milk to 72°C for no less than 15 seconds, then cooling it immediately. This technique destroys harmful bacteria and micro-organisms, while also extending the shelf life.
During homogenisation, milk is put under pressure through fine nozzles, which evenly disperses fat globules. Doing so prevents cream separating and rising to the top and results in a more consistent texture and taste, regardless of the season or breed of cow the milk comes from.
All milk sold in Australia must be pasteurised. However, some manufacturers produce unhomogenised milk. Always check the label of your dairy products before purchasing to confirm how it has been made and the presence of any additional ingredients.
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