define the terms fermentation and pasturisation
galepraveen:
pasturization is a method in which milk is heated up and cooled to kill bacteria
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Pasteurization is a method of heating milk for example to a high heat (185 or more) in order to quickly kill *all* micro-organisms in it.
Fermentation for food (again for milk, but there are other kinds of fermentation) is a method for allowing certain "good" bacteria to grow so that they can begin eating the natural milk sugar (lactose) in milk and turn it into lactic acid (to make yogurt, etc).
The bacteria have an optimal temperature for growing (around 115-120 or so)-- too high a heat like the high temp required for pasteurization would kill them. That's why when yogurt is made, any pasteurization or heating-for-extra-thickness will have to happen before the particular yogurt bacteria/starter are added to the milk.
Fermentation for food (again for milk, but there are other kinds of fermentation) is a method for allowing certain "good" bacteria to grow so that they can begin eating the natural milk sugar (lactose) in milk and turn it into lactic acid (to make yogurt, etc).
The bacteria have an optimal temperature for growing (around 115-120 or so)-- too high a heat like the high temp required for pasteurization would kill them. That's why when yogurt is made, any pasteurization or heating-for-extra-thickness will have to happen before the particular yogurt bacteria/starter are added to the milk.
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✴Fermentation=> The metabolic process that consumes sugar in the absence of oxygen.
✴Pasteurization=> The process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat.
✴Pasteurization=> The process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat.
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