What is pauesteration?what is its temperature?
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Pasteurizationis a method of preserving milk, which involves both hot and cold treatment. It was discovered by Louis Pasteur in 1856.
Pasteurization involves the process of boiling milk at a temperature of 70C for 15-30 seconds, rapidly cooling it and then storing it. This process prevents the growth of harmful micro-organisms in milk and prevents it from getting spoiled.
Pasteurization is one of the most important safety measures in milk processing. It is a method of heat treatment invented By Louis Pasteur. It destroys undesirable bacteria without reducing the quality of the milk. Pasteurization ensures safety, quality and a longer shelf life for many beverages.The first pasteurization test was completed by Louis Pasteur and Claude Bernard on April 20, 1862.Pasteurization is not Sterilization. It reduces pathogens to safe levels, but there will still be viable bacteria in the milk.It is the method of heating something e.g. milk to kill bacteria so that it lasts longer. The method was invented by a French scientist called Louis Pasteur, hence the name pasteurisation.
TemperatureTimePasteurization Type63ºC (145ºF)1)30 minutesVat Pasteurization72ºC (161ºF)1)15 secondsHigh temperature short time Pasteurization (HTST)89ºC (191ºF)1.0 secondHigher-Heat Shorter Time (HHST)90ºC (194ºF)0.5 secondsHigher-Heat Shorter Time (HHST)94ºC (201ºF)0.1 secondsHigher-Heat Shorter Time (HHST)96ºC (204ºF)0.05 secondsHigher-Heat Shorter Time (HHST)100ºC (212ºF)0.01 secondsHigher-Heat Shorter Time (HHST)138ºC (280ºF)2.0 secondsUltra Pasteurization (UP)
1)If the fat content of the milk product is ten percent (10%) or more, or if it containsadded sweeteners, or if it is concentrated (condensed), the specified temperatureshall be increased by3ºC (5ºF).
Pasteurization involves the process of boiling milk at a temperature of 70C for 15-30 seconds, rapidly cooling it and then storing it. This process prevents the growth of harmful micro-organisms in milk and prevents it from getting spoiled.
Pasteurization is one of the most important safety measures in milk processing. It is a method of heat treatment invented By Louis Pasteur. It destroys undesirable bacteria without reducing the quality of the milk. Pasteurization ensures safety, quality and a longer shelf life for many beverages.The first pasteurization test was completed by Louis Pasteur and Claude Bernard on April 20, 1862.Pasteurization is not Sterilization. It reduces pathogens to safe levels, but there will still be viable bacteria in the milk.It is the method of heating something e.g. milk to kill bacteria so that it lasts longer. The method was invented by a French scientist called Louis Pasteur, hence the name pasteurisation.
TemperatureTimePasteurization Type63ºC (145ºF)1)30 minutesVat Pasteurization72ºC (161ºF)1)15 secondsHigh temperature short time Pasteurization (HTST)89ºC (191ºF)1.0 secondHigher-Heat Shorter Time (HHST)90ºC (194ºF)0.5 secondsHigher-Heat Shorter Time (HHST)94ºC (201ºF)0.1 secondsHigher-Heat Shorter Time (HHST)96ºC (204ºF)0.05 secondsHigher-Heat Shorter Time (HHST)100ºC (212ºF)0.01 secondsHigher-Heat Shorter Time (HHST)138ºC (280ºF)2.0 secondsUltra Pasteurization (UP)
1)If the fat content of the milk product is ten percent (10%) or more, or if it containsadded sweeteners, or if it is concentrated (condensed), the specified temperatureshall be increased by3ºC (5ºF).
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