When you're trying to disinfect an environment that contains fatty milk (or any milk), the main focus is on ensuring that harmful bacteria, such as Salmonella, Listeria, and Escherichia coli, are effectively eliminated. The process of steaming or heating milk is generally intended to achieve both sterilization and pasteurization.

Key Considerations for Steaming Milk and Disinfecting the Environment:

Summary:

• For steaming and disinfecting milk: If you want to pasteurize milk, it should be heated to at least 72°C (161°F) for 15–20 seconds.
• For steam cleaning the environment: In a kitchen or other area, it may take around 5–10 minutes of sustained steam at 100°C to disinfect surfaces effectively. Make sure that steam reaches all the areas where milk could have splashed or spilled.
• Boiling milk (100°C) or using high-temperature steam can help eliminate harmful bacteria, but milk's nutritional properties (such as fat content) might be altered by prolonged exposure to extreme heat.

If you're concerned about the presence of harmful microorganisms in a room or milk, ensuring a clean environment and using appropriate steam temperatures (around 72°C for pasteurization and 100°C for surface cleaning) should suffice to reduce the risk of bacterial contamination.

@Ngô Gia Lộc

For steaming surfaces, it typically takes 5 to 15 minutes of direct exposure to steam to effectively clean and break down milk residues with 85-100 degree centigrade.