Question

The process of sterilization is used in dairy is

Answer 1

Answer:

The term “sterilization” when used in association with milk, means heating milk in sealed container continuously to a temperature of either 115 degree Celsius for 15 minutes or at least 130 degree Celsius for a period of 1 second or more in a continuous flow and then packed under aseptic condition in hermetically

Answer 2

Answer:

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The term “sterilization” when used in association with milk, means heating milk in sealed container continuously to a temperature of either 115 degree Celsius for 15 minutes or at least 130 degree Celsius for a period of 1 second or more in a continuous flow and then packed under aseptic condition in hermetically .

Step-by-step explanation:

Sterilization of milk is aimed at killing all microorganisms present, including bacterial spores, so that the packaged product can be stored for a long period at ambient temperature, without spoilage by microorganisms. Since molds and yeasts are readily killed, we are only concerned about bacteria. To that end, 30 min at 110°C (in-bottle sterilization), 30 sec at 130°C, or 1 s at 145°C usually suffices. The latter two are examples of so-called UHT (ultra-high-temperature, short time) treatment. Heating for 30 min at 110°C inactivates all milk enzymes, but not all bacterial lipases and proteinases are fully inactivated; it causes extensive Maillard reactions, leading to browning, formation of a sterilized milk flavor, and some loss of available lysine. It reduces the content of some vitamins; causes considerable changes in the proteins including casein; and decreases the pH of the milk by about 0.2 unit. Upon heating for 1 s at 145°C chemical reactions hardly occur, most serum proteins remain unchanged, and only a weak cooked flavour develops. It does not inactivate all enzymes, e.g., plasmin is hardly affected and some bacterial lipases and proteinases not at all, and therefore such a short heat treatment is rarely applied.

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