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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 ...
The fresh fruit segments and orange juice business was profitable enough that he discontinued the production of fruit boxes. [6] He developed flash pasteurization in 1954, a preservation process that raised the temperature of juice for a short time to only minimally affect its taste.
The heat used during the UHT process can cause Maillard browning and change the taste and smell of dairy products. [5] An alternative process is flash pasteurization, in which the milk is heated to 72 °C (162 °F) for at least fifteen seconds. UHT milk packaged in a sterile container has a typical unrefrigerated shelf life of six to nine ...
Dr. Don Prater, acting director of the FDA’s Center for Food Safety and Applied Nutrition, noted that the milk the agency tested was bound for pasteurization and was not going directly to store ...
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.
To boost sales following the recall, Odwalla reformulated five products to remove their apple juice content and re-released them in November 1996. [10] Flash pasteurization, as well as several other safety precautions, [15] were introduced to the manufacturing process, and the juices reappeared on store shelves on December 5, 1996. [21]
The Naked Juice product line consists of more than 20 variants of straight and blended 100-percent fruit and vegetable juices. Some of the products are produced in a smoothie consistency, while others remain in juice form. The juices are a combination of flash pasteurized fruits, vegetable juices and purees.
The pectin content of grapes increases steadily throughout ripening, reaching levels of about 1 g/L, although it varies by varietal and pre-fermentation handling processes. Large pectin molecules can affect the amount of juice yielded at pressing, ease of filtration and clarification, and extraction of tannins.