Question

What is pasteurisation? What is the advantage of this technique?non communicable disease are also known as ​

Answer 1

Answer:

Pasteurization or pasteurisation is a process in which water and certain packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.

The main benefit/advantage of modern High Temperature Short Time (HTST) pasteurization is that all pathogenic (harmful) bacteria and most non-pathogenic bacteria are killed with minimal flavor and nutrient loss in the milk.

The noncommunicable diseases, which, as the name implies, are noninfectious and nontransmissible between persons, include cardiovascular diseases (primarily, coronary heart disease and stroke), cancers, chronic respiratory diseases, and diabetes. These are typified by slow progression (incubation) and long duration. Hence they are also known as chronic diseases.

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Answer 2

Answer:

Pasteurization (or pasteurisation) is a process of heat processing a liquid or a food to kill pathogenic bacteria to make the food safe to eat. It involves heating the food to kill most harmful microorganisms. Producers pasteurize dairy and other foods to make them safe to eat.