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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 ...
Pascalization, bridgmanization, high pressure processing (HPP) [1] or high hydrostatic pressure (HHP) processing [2] is a method of preserving and sterilizing food, in which a product is processed under very high pressure, leading to the inactivation of certain microorganisms and enzymes in the food. [3]
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 ]
[10] [11] It is used to make bread dough rise: the carbon dioxide forms bubbles, expanding the dough into a foam. [12] [13] The ethanol is the intoxicating agent in alcoholic beverages such as wine, beer and liquor. [14] Fermentation of feedstocks, including sugarcane, maize, and sugar beets, produces ethanol that is added to gasoline. [15]
Food technology is a branch of food science that addresses the production, preservation, quality control and research and development of food products. It may also be understood as the science of ensuring that a society is food secure and has access to safe food that meets quality standards.
The FDA Food Code exempts pasteurized shell eggs from the definition of "time/temperature control for safe food." [1] [3] requirement to carry a safe handling advisory statement. [2] The U.S. Department of Agriculture also states, "In-shell pasteurized eggs may be used safely without cooking." [2]
American raw milk. Pasteurization is a sanitation process in which milk is heated briefly to a temperature high enough to kill pathogens, followed by rapid cooling.While different times and temperatures may be used by different processors, pasteurization is most commonly achieved with heating to 161 degrees Fahrenheit (71.7 degrees Celsius) for 15 seconds.