pasteurization

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pasteurization

(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.

Pasteurization

 

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.

pasteurization

(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 ?
Initial interviews indicated that the patient from Connecticut and the two patients in Sarasota County had consumed unpasteurized orange juice made by a roadside juice manufacturer and fruit stand (manufacturer A) in Sarasota County.
The proposed banning of unpasteurized cheese leads down a slippery slope of arbitrary hygiene standards.
It has been brought to my attention that you are using unpasteurized milk at your school which is contrary to, Provincial Health Regulations, wrote R.
outbreaks caused by unpasteurized milk increased from 30 during 2007-2009 to 51 during 2010-2012, with Campylobacter being the most common pathogen, followed by E.
Interviews with managerial staff and observation of food preparation identified multiple opportunities for cross-contamination, including preparation of uncooked, unpasteurized tempeh on the same surfaces used to prepare ready-to-eat (RTE) foods; failure to perform handwashing after handling uncooked tempeh; and bare-hand contact with RTE foods.
Fox Barrel Pomegranate & Pear is fermented using unpasteurized pear juice and infused with pomegranate juice and blackberry juice.
to institute an intrastate ban ]on unpasteurized milk] as well.
Commissioner Soares said there has been interagency cooperation on the raw milk front between the DAR and the Department of Public Health, which does not condone the drinking of unpasteurized milk.
Washington, Dec 17 (ANI): Unpasteurized milk can pose a serious threat due to possible contamination with pathogenic bacteria, say researchers.
Dairy farmers say demand for unpasteurized milk, or raw milk, is growing.
Editor's Note: The NEHA Board of Directors recently adopted this position in opposition to any legislation that would allow the sale or distribution of raw, unpasteurized milk to the consumer.