what is the term pasteurization
Answers
Answered by
1
Pasteurization is the process of first boiling the milk and then cooling it quickly.
In this boiling is done at 70 degree Celius for 15 to 30 sec and cooling at 10 degree Celius.
BOILING kills the bacteria in milk and COOLING stops the future growth of bacterias in milk.
HOPE IT HELPS YOU!
In this boiling is done at 70 degree Celius for 15 to 30 sec and cooling at 10 degree Celius.
BOILING kills the bacteria in milk and COOLING stops the future growth of bacterias in milk.
HOPE IT HELPS YOU!
Answered by
1
Hi...
Pasteurization or pasteurisation is a process that kills microbes (mainly bacteria) in food and drink, such as milk, juice, canned food, and others.
It was invented by French scientist Louis Pasteur during the nineteenth century. In 1864 Pasteur discovered that heating beer and wine was enough to kill most of the bacteria that caused spoilage, preventing these beverages from turning sour. The process achieves this by eliminating pathogenic microbes and lowering microbial numbers to prolong the quality of the beverage. Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety.
Unlike sterilization, pasteurization is not intended to kill all microorganisms in the food. Instead, it aims to reduce the number of viable pathogens so they are unlikely to cause disease (assuming the pasteurized product is stored as indicated and is consumed before its expiration date). Commercial-scale sterilization of food is not common because it adversely affects the taste and quality of the product. Certain foods, such as dairy products, may be superheated to ensure pathogenic microbes are destroyed.
Hope it helps you. :-)
Please mark as brainliest answer. :-)
Pasteurization or pasteurisation is a process that kills microbes (mainly bacteria) in food and drink, such as milk, juice, canned food, and others.
It was invented by French scientist Louis Pasteur during the nineteenth century. In 1864 Pasteur discovered that heating beer and wine was enough to kill most of the bacteria that caused spoilage, preventing these beverages from turning sour. The process achieves this by eliminating pathogenic microbes and lowering microbial numbers to prolong the quality of the beverage. Today, pasteurization is used widely in the dairy industry and other food processing industries to achieve food preservation and food safety.
Unlike sterilization, pasteurization is not intended to kill all microorganisms in the food. Instead, it aims to reduce the number of viable pathogens so they are unlikely to cause disease (assuming the pasteurized product is stored as indicated and is consumed before its expiration date). Commercial-scale sterilization of food is not common because it adversely affects the taste and quality of the product. Certain foods, such as dairy products, may be superheated to ensure pathogenic microbes are destroyed.
Hope it helps you. :-)
Please mark as brainliest answer. :-)
Similar questions