Question

what is pasteurisation?how it is useful

Answer 1

Pasteurization or pasteurisation is a process in which packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat (<100 °C) to eliminate pathogens and extend shelf-life. The process is intended to reduce spoilage organisms and eliminate vegetative bacteria but not bacterial spores. Today, pasteurization is used widely in thedairy industry and other food processingindustries to achieve food preservation andfood safety.
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Answer 2

Answer:

PASTEURISATION

1)Actually, it is a method of partial sterilization of substances like milk or wine to make it more compatible and safer for use.

2) Generally, this term is used for Alcohol or Milk products. During this process, the products are mildly heated under 100° c or 212°F.

3)It helps to remove the harmful micro-organism and extends its life.

4)This method was actually discovered by Louis Pasteur during 1880s, he was a French scientist. This was thus named after him.

5)Research in the 1880s demonstrated that thermal processing would inactivate unwanted microorganisms in wine. Spoilage enzymes are also inactivated during pasteurization.

6)The heat treatment and cooling process are designed to inhibit a phase change of the product. The acidity of the food determines the parameters i.e time and temperature of the heat treatment as well as the duration of its life.

This process became so famous that it is being used nowadays in every food product that has a chance of producing bacteria and harmful microbes that deteriorate the quality of these products.