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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.
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 ...
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]
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 ...
This metal is commonly used instead of 300 series stainless steels in high temperature and low pH applications in food processing. For example, tomato juice will corrode 316L stainless steel at pasteurization temperatures of 100 °C (210 °F). AL-6XN will better resist this corrosion while still offering the beneficial properties of stainless ...
Pulsed electric field (PEF) electroporation is a method for processing cells by means of brief pulses of a strong electric field. PEF holds potential as a type of low-temperature alternative pasteurization process for sterilizing food products. In PEF processing, a substance is placed between two electrodes, then the pulsed electric field is ...
A. acidocaldarius is the most thermotolerant, as is able to grow in temperatures up to 70 °C. [9] A. disulfidooxidans is the only psychrotroph, being able to grow at 4 °C. [11] [12] Most species can grow in the pH 2.0-6.0 range, and none have been shown to grow above pH 6.5. [9] A. disulfidooxidans is the most acid-tolerant, and can grow at ...
The microorganisms in raw apple cider vinegar (aka probiotics) may boost the “good” bacteria in your microbiome, which can improve digestion and help the body better absorb nutrients.