pasteurization of milk
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below the boiling point to destroy microorganisms. ... Initial pasteurization conditions, known as flash pasteurization, were to heat the milk to 155 to 178°F (68.3 to 81°C) for an instant followed by cooling.
Pasteurization or pasteurisation is a process in which certain packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
The milk passes into the regenerative heating section of the plate heat exchanger. ... Here, hot water in the B chambers heats the milk to at least 161.6 degrees Fahrenheit (72 degrees Celsius). This is the goal temperature for HTST pasteurization. The hot milk is then passed through a holding tube.
Pasteurization is the name of the process discovered in part by the French microbiologist Louis Pasteur. This process was first used in 1862 and involves heating milk to a particular temperature for a set amount of time in order to remove microorganisms.
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