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The most common method of pasteurization in the United States today is High Temperature ... This process uses metal plates and hot water to raise the temperature of milk to at least 161° F for ...
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.
The most common method of pasteurization in the United States today is High Temperature Short Time (HTST) pasteurization, according to the International Dairy Foods Association. This process uses ...
A Tetra Pak ultra-pasteurization line. 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]
Depending on temperature and pressure settings, HPP can achieve either pasteurization-equivalent log reduction or go further to achieve sterilization, which includes killing of endospores. Pasteurization-equivalent HPP can be done in chilled temperatures, while sterilization requires at least 90 °C (194 °F) under pressure.
[11] [12] To prevent time-temperature abuse, the amount of time food spends in the danger zone must be minimized. [13] A logarithmic relationship exists between microbial cell death and temperature, that is, a small decrease of cooking temperature can result in considerable numbers of cells surviving the process. [ 14 ]
At this temperature, bacteria are killed, enzymes in the milk are destroyed, and many of the proteins are denatured. [2] Since most milk sold today is pasteurized , which accomplishes the first two goals, milk is typically scalded to increase its temperature, or to change the consistency or other cooking interactions by the denaturing of proteins.
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 ...
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