Dairy & FMCG

Pasteurization

A heat-treatment process that kills harmful bacteria in milk by heating it to a specific temperature for a set duration, extending shelf life while preserving nutritional value.

Full definition

Pasteurization is the thermal processing of milk at controlled temperatures to destroy pathogenic microorganisms and extend its shelf life. The most common method in India is HTST (High Temperature Short Time), which heats milk to 72°C for 15 seconds, yielding a refrigerated shelf life of 5-7 days. This is the standard for pouched milk sold by dairy cooperatives like Amul, Mother Dairy, and Nandini.

In Indian dairy distribution, the pasteurization timestamp directly dictates the cold chain urgency downstream. A pouch pasteurized at 4 AM in a Mehsana plant must reach a retailer's refrigerator in Ahmedabad by 6 AM the same day if the brand promises a 5-day shelf life. Every hour of delay or temperature abuse after pasteurization shortens the effective selling window.

Distribution platforms that enforce FEFO (First Expiry First Out) rotation and track delivery timestamps help dairy brands ensure that pasteurized products reach consumers well within their safe consumption window, reducing waste and protecting brand trust.

Real-world example

Amul's Anand plant pasteurizes over 35 lakh litres of milk daily using HTST, dispatching it in pouches that must be sold within 5 days — making last-mile speed a non-negotiable.

Where it applies