Research topic:pasteurization

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Find more facts and information on our topic page about pasteurization

pasteurization

A Dictionary of Food and Nutrition | 2005 | | © A Dictionary of Food and Nutrition 2005, originally published by Oxford University Press 2005. (Hide copyright information) Copyright

pasteurization A means of prolonging the storage time of foods for a limited time, by killing the vegetative forms of many pathogenic organisms. This is achieved by mild heat treatment, whereas destruction of all bacteria and spores (sterilization) requires higher temperatures for longer periods, often spoiling the product in the process.

In flash pasteurization, the product is held at a higher temperature, but for a shorter time, so that there is less development of a cooked flavour.

Pasteurization of milk destroys all pathogens, and although it will sour within a day or two, this is not a source of disease. It is achieved either by heating to 63–66 °C for 30 minutes (holder method), followed by immediate cooling, or (the high‐temperature short‐time process) heating to 71 °C for 15 seconds.

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DAVID A. BENDER. "pasteurization." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 1 Dec. 2009 <http://www.encyclopedia.com>.

DAVID A. BENDER. "pasteurization." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (December 1, 2009). http://www.encyclopedia.com/doc/1O39-pasteurization.html

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Pasteurization
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pasteurization
Book article from: World Encyclopedia pasteurization Controlled heat treatment of food to kill bacteria and other microorganisms, discovered by French chemist Louis Pasteur in 1862...
flash‐pasteurization
Book article from: A Dictionary of Food and Nutrition flash‐pasteurization See pasteurization .
Pasteur, Louis
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