What are the benefit of pasteurization of milk?
Answers
By the process of pasteurization of milk the milk can be stored for a longer period of time without being spoilt or sour.
Answer:
Pasteurized Milk" Explained
First developed by Louis Pasteur in 1864, pasteurization kills harmful organisms responsible for such diseases as listeriosis, typhoid fever, tuberculosis, diphtheria, Q fever, and brucellosis
Explanation:
The Pasteurization Process
Pasteurization involves heating milk to kill bacteria, yeasts and molds. The process also increases the product’s shelf life (3Trusted Source, 4Trusted Source).
The most common method — used all over the world, including the US, UK, Australia and Canada — involves heating raw milk to 161.6°F (72°C) for 15–40 seconds (5Trusted Source).
Ultra-heat treatment (UHT) heats milk to 280°F (138°C) for at least 2 seconds. This milk is, for example, consumed in some European countries (5Trusted Source).
The main method keeps milk fresh for 2–3 weeks, while the UHT method extends the shelf life up to 9 months.
Pasteurized milk is often also homogenized, a process of applying extreme pressure to disperse the fatty acids more evenly, improving appearance and taste.