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Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e.g., milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization [1] is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds. [2]
Flash pasteurization, also called "high-temperature short-time" (HTST) processing, is a method of heat pasteurization of perishable beverages like fruit and vegetable juices, beer, wine, and some dairy products such as milk. Compared with other pasteurization processes, it maintains color and flavor better, but some cheeses were found to have ...
Pasteurization is a process that involves heating food products (in this case, milk) to a specific temperature for a certain amount of time to kill off bacteria and extend the shelf life of the ...
Pasteurization is a process that sterilizes milk, heating it at high temperatures to kill off harmful pathogens such as E. coli, salmonella, H5N1 (aka bird flu) and more.
Industrial cheese production. Food processing is the transformation of agricultural products into food, or of one form of food into other forms.Food processing takes many forms, from grinding grain into raw flour, home cooking, and complex industrial methods used in the making of convenience foods.
He developed pasteurization – the process of heating milk and milk products to destroy food spoilage and disease-producing organisms. In his research into food technology, Pasteur became the pioneer into bacteriology and of modern preventive medicine.
Irradiation can kill bacteria, molds, and insect pests, reduce the ripening and spoiling of fruits, and at higher doses induce sterility. The technology may be compared to pasteurization; it is sometimes called "cold pasteurization", as the product is not heated. Irradiation may allow lower-quality or contaminated foods to be rendered marketable.