Pasteurization
NAME: Pasteurization
ALTERNATIVE NAME/S:
DETAILS/DESCRIPTION:
Pasteurization is a food preservation process invented by French scientist Louis Pasteur* in the 1860’s to stop fermentation of wine and milk. Boiling a beverage will sterilize it by killing all its bacteria, but this process can have adverse effects on the taste and nutritional value of a food.
Pasteurization uses heat to destroy certain harmful bacteria without bringing the liquid to a boil, thus minimizing the potentially negative effects.
Used especially for milk and other beverages, every particle of the liquid must be brought to a specific temperature for a specified period of time. The times and temperatures for different beverages are those required to destroy disease-causing microorganisms and are based on thermal death time studies for each organism.
Pasteurization also destroys organisms that cause spoilage, thus permitting foods to be stored for longer periods of time.
High temperature/short time (HTST) pasteurization of milk requires temperatures of about 63 degrees Celsius (145 degrees Fahrenheit) for 15 seconds followed by a rapid cooling to below 10 degrees Celsius (50 degrees Fahrenheit) for storage.
Ultra-high-temperature (UHT) pasteurization requires heating milk and cream to 138 - 150 degrees Celsius (280 - 302 degrees Fahrenheit) for one or two seconds. UHT milk remains shelf-stable in sterile, hermetically sealed containers for months.
ONELINER: Pasteurization uses heat to destroy certain harmful bacteria
OTHER CONNECTIONS: None
BIBLIOGRAPHY:
Pasteurization. Dairy Science and Technology. Retrieved January 4, 2005, from http://www.foodsci.uoguelph.ca/dairyedu/pasteurization.html
Pasteurization. Encyclopedia Britannica. Retrieved January 4, 2005, from Encyclopedia Britannica Online. http://www.search.eb.com/eb/article?tocid=9058678
Pasteurization. The Columbia Encyclopedia, Sixth Edition. 2001. Retrieved January 4, 2005, from Encyclopedia Britannica Online. http://www.bartleby.com/65/pa/pasteuri.html
What are homogenization and pasteurization? How Stuff Works. Retrieved January 4, 2005, from Encyclopedia Britannica Online. http://science.howstuffworks.com/question147.htm