full note on pasteurization
Answers
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Pasteurization is a process which consists of heating milk to certain temperature for a definite time to ensure destruction of pathogenic bacteria and enzymes. At present, pasteurization is considered as an essential feature in the
manufacturing of processed milk and milk products such as butter, ice cream, cheese, etc. Pasteurization of milk destroys about 99 percent of all bacteria, yeasts and moulds. It also inactivates some of the natural enzymes like
lipase and improves the keeping quality of milk.
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There are three methods used to pasteurize milk:
1. Holding Method (Batch type): Milk is heated to 62.80C temperature and holding it for 30 minutes.
2. High Temperature Short Time method
(HTST): Milk is heated to 71.70C temperature for 15 seconds. This method does not impart cooked flavor.
3. Ultra High Temperature Method (UHT):
Milk is heated to 137.80C temperature or more for 1 to 2 seconds. This method does not impart cooked flavor. This helps in storing milk for long period, retaining its palatability and protecting it from getting spoil.
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