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Related to pasteurized milk: homogenized milk, Unpasteurized Milk


(păs'cho͝orĭzā`shən, –rīzā`shən), partial sterilization of liquids such as milk, orange juice, wine, and beer, as well as cheese, to destroy disease-causing and other undesirable organisms. The process is named for the French scientist Louis PasteurPasteur, Louis
, 1822–95, French chemist. He taught at Dijon, Strasbourg, and Lille, and in Paris at the École normale supérieure and the Sorbonne (1867–89).
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, who discovered in the 1860s that undesired fermentation could be prevented in wine and beer by heating it to 135°F; (57°C;) for a few minutes. Milk is pasteurized by heating it to about 145°F; (63°C;) for 30 min or by the "flash" method of heating to 160°F; (71°C;) for 15 sec, followed by rapid cooling to below 50°F; (10°C;), at which temperature it is stored. The harmless lactic acid bacteria survive the process, but if the milk is not kept cold, they multiply rapidly and cause it to turn sour.



the heating of liquids or foods generally to a temperature of 60°-70°C for 15–30 min. In the process, nonspore-forming bacteria are destroyed, but complete sterilization does not result since bacterial spores can withstand such heating. Proposed by L. Pasteur, the method is mainly used to preserve food products that cannot tolerate heating to higher temperatures.

Milk, wine, beer, and other beverages and various foods are pasteurized on an industrial scale. It is recommended that once they are pasteurized, they be kept at a low temperature in order to prevent the germination of bacterial spores.

A related process is fractional sterilization, or tyndallization. After routine pasteurization, the product is cooled and kept for some time at room temperature. When the surviving spores begin to germinate, the product is pasteurized again. Pasteurization is sometimes repeated three or four times.

Milk, cream, juices, and other beverages are pasteurized in centrifugal, tubular, or lamellar pasteurizers. The product is quickly and briefly heated to comparatively high temperatures (up to 100°C) as it continuously flows in a thin layer between the heating surfaces. It is then poured into hermetically sealed containers. Foods that are already bottled or canned are pasteurized by heating with steam while the containers are constantly rotated. Pasteurization of already packaged products using high-frequency sources of heat is a promising development.


(science and technology)
The application of heat to matter for a specified time to destroy harmful microorganisms or other undesirable species.
References in periodicals archive ?
Finally, in Part III, I argue that public health officials overstate the harm from raw milk, especially in light of recent scientific evidence published in peer-reviewed journals that shows both the lack of risk posed by consuming raw milk and that raw milk has intrinsic health benefits not found in pasteurized milk.
In other words, raw milk can help strengthen the human immune system; pasteurized milk, owing to its lack of (good) bacteria, cannot.
Pickard of Britain's Leeds University, "Evidence shows that untreated milk has a higher nutritional value, providing more available vitamins and minerals than pasteurized milk.
HPP treatments of 400 MPa, 600 MPa and 800 MPa extended the shelf life of pasteurized milk more than 10 days beyond the shelf life of untreated pasteurized milk.
Despite the important public health gains achieved, outbreaks associated with pasteurized milk continue to occur (1-3).
in 1985, tainted pasteurized milk from a Chicago dairy caused 16,000 confirmed cases of salmonella food poisoning-and several deaths-in six states.
Currently, more than 90% of the world's countries mainly consume pasteurized milk in liquid milk consumption.
pasteurized milk maturity of seven (7) days for the annual needs of beneficiaries of workers municipal creche for the year 2015 with the award criterion of lowest price article for the total quantity of each type corresponding to all the players.
Forty percent of the samples met the regulatory microbial standard of less than 20,000 CFU per ml for Grade A pasteurized milk at 17 days post-processing.
First, recent studies have shown that raw milk does not present nearly as great a risk to human health as public health officials claim; moreover, recent studies in peer-reviewed journals show that raw milk has medicinal qualities beyond that of pasteurized milk.
He said only five percent of the milk produced in Ethiopia is sold in commercial markets as pasteurized milk, cheese, butter and yogurt, while the remaining 95 percent is informally processed or consumed raw.
Kazakhstan and Kyrgyzstan have reached agreement that requirements for dairy products will be different for unpasteurized milk and pasteurized milk products, Deputy Director of the State Inspection for Sanitary and Veterinary Inspectorate Samat Aliev told Tazabek.