Pasteurisation process of milk is heated up to how much temperature?
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Pasteurization or pasteurisation[1] is a process that kills microbes (mainly bacteria) in food and drink, such as milk, juice, canned food, and others.
It was invented by French scientist Louis Pasteur during the nineteenth century. In 1864 Pasteur discovered that heating beer and wine was enough to kill most of the bacteria that caused spoilage, preventing these beverages from turning sour. The process achieves this by eliminating pathogenic microbes and lowering microbial numbers to prolong the quality of the beverage. Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety.[2]
Unlike sterilization, pasteurization is not intended to kill all microorganisms in the food. Instead, it aims to reduce the number of viable pathogens so they are unlikely to cause disease (assuming the pasteurized product is stored as indicated and is consumed before its expiration date). Commercial-scale sterilization of food is not common because it adversely affects the taste and quality of the product. Certain foods, such as dairy products, may be superheated to ensure pathogenic microbes are destroyed.[3]
Alcoholic beverages
The process of heating wine for preservation purposes has been known in China since 1117,[4] and was documented in Japan in the diary Tamonin-nikki, written by a series of monks between 1478 and 1618.
Much later, in 1768, an Italian priest and scientist Lazzaro Spallanzani proved experimentally that heat killed bacteria, and that they do not reappear if the product is hermetically sealed.[5] In 1795, a Parisian chef and confectioner named Nicolas Appert began experimenting with ways to preserve foodstuffs, succeeding with soups, vegetables, juices, dairy products, jellies, jams, and syrups. He placed the food in glass jars, sealed them with cork and sealing wax and placed them in boiling water.[6] In that same year, the French military offered a cash prize of 12,000 francs for a new method to preserve food. After some 14 or 15 years of experimenting, Appert submitted his invention and won the prize in January 1810. Later that year,[7] Appert published L'Art de conserver les substances animales et végétales (or The Art of Preserving Animal and Vegetable Substances). This was the first cookbook of its kind on modern food preservation methods.[8][9]
La Maison Appert (English: The House of Appert), in the town of Massy, near Paris, became the first food-bottling factory in the world,[6] preserving a variety of food in sealed bottles. Appert's method was to fill thick, large-mouthed glass bottles with produce of every description, ranging from beef and fowl to eggs, milk and prepared dishes. His greatest success for publicity was an entire sheep. He left air space at the top of the bottle, and the cork would then be sealed firmly in the jar by using a vise. The bottle was then wrapped in canvas to protect it, while it was dunked into boiling water and then boiled for as much time as Appert deemed appropriate for cooking the contents thoroughly. Appert patented his method, sometimes called appertisation, in his honor.
Appert's method was so simple and workable that it quickly became widespread. In 1810, British inventor and merchant Peter Durand, also of French origin,[citation needed] patented his own method, but this time in a tin can, so creating the modern-day process of canning foods. In 1812, Englishmen Bryan Donkin and John Hall purchased both patents and began producing preserves. Just a decade later, Appert's method of canning had made its way to America.[10] Tin can production was not common until the beginning of the 20th century, partly because a hammer and chisel were needed to open cans until the invention of a can opener by an inventor named Yates in 1855.[6]
Appert's preservation by boiling involved heating the food to an unnecessarily high temperature, and for an unnecessarily long time, which could destroy some of the flavor of the preserved food.[citation needed]
A less aggressive method was developed by the French chemist Louis Pasteur during an 1864[5] summer holiday in Arbois. To remedy the frequent acidity of the local wines, he found out experimentally that it is sufficient to heat a young wine to only about 50–60 °C (122–140 °F) for a brief time to kill the microbes, and that the wine could subsequently be aged without sacrificing the final quality.[5] In honour of Pasteur, the process became known as "pasteurization".[11] Pasteurization was originally used as a way of preventing wine and beer from souring,[12] and it would be many years before milk was pasteurized. In the United States in the 1870s, it was common for milk to contain substances intended to mask spoilage before milk was regulated.[13]
It was invented by French scientist Louis Pasteur during the nineteenth century. In 1864 Pasteur discovered that heating beer and wine was enough to kill most of the bacteria that caused spoilage, preventing these beverages from turning sour. The process achieves this by eliminating pathogenic microbes and lowering microbial numbers to prolong the quality of the beverage. Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety.[2]
Unlike sterilization, pasteurization is not intended to kill all microorganisms in the food. Instead, it aims to reduce the number of viable pathogens so they are unlikely to cause disease (assuming the pasteurized product is stored as indicated and is consumed before its expiration date). Commercial-scale sterilization of food is not common because it adversely affects the taste and quality of the product. Certain foods, such as dairy products, may be superheated to ensure pathogenic microbes are destroyed.[3]
Alcoholic beverages
The process of heating wine for preservation purposes has been known in China since 1117,[4] and was documented in Japan in the diary Tamonin-nikki, written by a series of monks between 1478 and 1618.
Much later, in 1768, an Italian priest and scientist Lazzaro Spallanzani proved experimentally that heat killed bacteria, and that they do not reappear if the product is hermetically sealed.[5] In 1795, a Parisian chef and confectioner named Nicolas Appert began experimenting with ways to preserve foodstuffs, succeeding with soups, vegetables, juices, dairy products, jellies, jams, and syrups. He placed the food in glass jars, sealed them with cork and sealing wax and placed them in boiling water.[6] In that same year, the French military offered a cash prize of 12,000 francs for a new method to preserve food. After some 14 or 15 years of experimenting, Appert submitted his invention and won the prize in January 1810. Later that year,[7] Appert published L'Art de conserver les substances animales et végétales (or The Art of Preserving Animal and Vegetable Substances). This was the first cookbook of its kind on modern food preservation methods.[8][9]
La Maison Appert (English: The House of Appert), in the town of Massy, near Paris, became the first food-bottling factory in the world,[6] preserving a variety of food in sealed bottles. Appert's method was to fill thick, large-mouthed glass bottles with produce of every description, ranging from beef and fowl to eggs, milk and prepared dishes. His greatest success for publicity was an entire sheep. He left air space at the top of the bottle, and the cork would then be sealed firmly in the jar by using a vise. The bottle was then wrapped in canvas to protect it, while it was dunked into boiling water and then boiled for as much time as Appert deemed appropriate for cooking the contents thoroughly. Appert patented his method, sometimes called appertisation, in his honor.
Appert's method was so simple and workable that it quickly became widespread. In 1810, British inventor and merchant Peter Durand, also of French origin,[citation needed] patented his own method, but this time in a tin can, so creating the modern-day process of canning foods. In 1812, Englishmen Bryan Donkin and John Hall purchased both patents and began producing preserves. Just a decade later, Appert's method of canning had made its way to America.[10] Tin can production was not common until the beginning of the 20th century, partly because a hammer and chisel were needed to open cans until the invention of a can opener by an inventor named Yates in 1855.[6]
Appert's preservation by boiling involved heating the food to an unnecessarily high temperature, and for an unnecessarily long time, which could destroy some of the flavor of the preserved food.[citation needed]
A less aggressive method was developed by the French chemist Louis Pasteur during an 1864[5] summer holiday in Arbois. To remedy the frequent acidity of the local wines, he found out experimentally that it is sufficient to heat a young wine to only about 50–60 °C (122–140 °F) for a brief time to kill the microbes, and that the wine could subsequently be aged without sacrificing the final quality.[5] In honour of Pasteur, the process became known as "pasteurization".[11] Pasteurization was originally used as a way of preventing wine and beer from souring,[12] and it would be many years before milk was pasteurized. In the United States in the 1870s, it was common for milk to contain substances intended to mask spoilage before milk was regulated.[13]
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Above than 15 degree Celsius
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