Search results
Results From The WOW.Com Content Network
1 List of useful microorganisms used in preparation of food and beverage. 2 See also. 3 References. ... fish [2] Lactobacillus acidophilus: bacterium: vegetables [2]
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.
Alicyclobacilli are strictly aerobic, acidophilic, mesophilic to thermophilic, soil-dwelling organisms. [2] Alicyclobacilli are of special interest to the fruit juice canning industry because common pasteurization techniques (92 °C for 10 seconds) do not deactivate the spores; [3] Alicyclobacillus species can have a D 95-value of over 8 minutes (requiring treatment of over 8 minutes at 95 °C ...
Pasteurized fermented foods (2 C) Pages in category "Pasteurized foods" The following 4 pages are in this category, out of 4 total.
Afrikaans; العربية; Aragonés; Azərbaycanca; বাংলা; Беларуская (тарашкевіца) Български; Bosanski; Català; Čeština
Shellfish include various species of molluscs, crustaceans, and echinoderms. In most parts of the world, fish are generally not considered seafood even if they are from the sea. In the US, the term "seafood" is extended to fresh water organisms eaten by humans, so any edible aquatic life may be broadly
The species data on this page is taken from the Minnesota DNR, which also uses several labels to indicate a fish's status within Minnesota waters. An endangered fish species is near extinction in Minnesota, a threatened species is likely to become endangered within the foreseeable future, and a special concern species is either extremely ...
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]