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If you heat acidophilus milk to 140-150F while you are making a cappuccino have you destroyed the bacteria in the milk and therefore eliminated the benefits of the milk?
Wiki User
∙ 16y ago
The short answer is "probably".
Factors are involved such as
- the temperature of individual heated milk particles, and of the entire contents of the acidophilus milk, in the vessel being heated,
- the amount of time the acidophilus milk is exposed to that temperature, and
- the number of lactic organisms in the initial acidophilus milk, that vary how many organisms would be killed.
Milk pasteurization (of course in proper equipment) is from 145 o F for 45 minutes in a vat, to 161° F for 15 seconds in a plate heat exchanger.
If you are steaming the acidophilus milk it's actually receiving a higher heat treatment (>212° F) at the particle level.
There currently is no state or federal standard for a minimum number of organisms per milliliter for cultured milk. If the milk has a high concentration of organisms, more would survive the heating.
I hope this is useful.
Best Regards,
Kristen L. Dahl
Agriculture Program Supervisor
Milk & Dairy Food Safety Branch
office (916) 654-1981
Wiki User
∙ 16y ago
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