Search results
Results From The WOW.Com Content Network
[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 ]
USDA statistics from 1998 showed that more than 1.02 billion kilograms of mozzarella cheese and 621 million kilograms of yogurt were produced from S. thermophilus. [10] Although its genus, Streptococcus , includes some pathogenic species, food industries consider S. thermophilus a safer bacterium than many other Streptococcus species.
The first of the cooling load factors used in this method is the CLTD, or the Cooling Load Temperature Difference. This factor is used to represent the temperature difference between indoor and outdoor air with the inclusion of the heating effects of solar radiation. [1] [5] The second factor is the CLF, or the cooling load factor.
Aseptic processing was derived from Olin Ball's heat-cool-fill (HCF) machine that was developed in 1927. [5] While HCF was successful in improving the sensory quality of the processed chocolate milk as compared to canned product, the use of the equipment was hindered by its cost, maintenance, and inflexibility to process various container sizes, rendering the machine a failure.
Dahi or curd, also mosaru, dahi, thayir and perugu, is a traditional yogurt or fermented milk product originating from and popular throughout the Indian subcontinent. It is usually prepared from cows' milk , and sometimes buffalo milk or goat milk . [ 1 ]
The species is commonly found in humans, specifically the gastrointestinal tract and oral cavity as well as some speciality fermented foods such as fermented milk or yogurt, though it is not the most common species for this. The species most readily grows at low pH levels (below 5.0), and has an optimum growth temperature of 37 °C.
After that, the mix is cooled at a temperature of 0 to 4 °C (32 to 39 °F). Once it has reached the desired temperature and viscosity, the yogurt is allowed to sit in aging tanks for up to four hours. Sweeteners, flavorings, and colorings are then mixed in, and the yogurt mixture is cooled at a temperature of −6 to −2 °C (28 °F).
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]