Research topic:pasteurization

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Find more facts and information on our topic page about pasteurization

pasteurization

A Dictionary of Biology | 2004 | © A Dictionary of Biology 2004, originally published by Oxford University Press 2004. (Hide copyright information) Copyright

pasteurization The treatment of milk to destroy disease-causing bacteria, such as those of tuberculosis, typhoid, and brucellosis. Milk is heated to 65°C for 30 minutes or to 72°C for 15 minutes followed by rapid cooling to below 10°C. The method was devised by the French microbiologist Louis Pasteur (1822–95). See also food preservation.

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Related entries from encyclopedias, dictionaries, and thesauruses

Pasteurization
Book article from: World of Microbiology and Immunology Pasteurization Pasteurization is a process whereby fluids such as wine and milk are heated...appearance, or nutritive value of the fluid. The process of pasteurization is named after the French chemist Louis Pasteur (1822 –...
pasteurization
Book article from: A Dictionary of Food and Nutrition pasteurization A means of prolonging the storage...product in the process. In flash pasteurization, the product is held at a higher...development of a cooked flavour. Pasteurization of milk destroys all pathogens...
flash‐pasteurization
Book article from: A Dictionary of Food and Nutrition flash‐pasteurization See pasteurization .
Grupo Industrial Lala, S.A. de C.V.
Book article from: International Directory of Company Histories ...cooperatives. Lala maintains eight pasteurization plants located in the most important...s leading dairy farming region. Pasteurization of milk, beginning in 1950, defeated...Mexico, beginning with Mexico City. A pasteurization plant was acquired in Acapulco in...
Irradiated Foods
Book article from: Chemistry: Foundations and Applications ...used to pasteurize foods. Radiation pasteurization , or radurization, significantly...of bacteria in the food. As with pasteurization by heating, this reduction in the...on the low doses commonly used in pasteurization. One of the main interests in food...

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