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 ?
as a 14-tonne consignment of pasteurised product for consumption," he told reporters.
Producers are required to use pasteurised milk in the interim to ensure TB cannot enter the food chain.
Normal pasteurised milk goes off too quickly and we are always having to throw pints away.
Supply and Delivery of Pasteurised Milk and Yoghurt to School Meals Kitchens as required to individual education establishments in Northern Ireland for the period 1 August 2014 - 31 July 2015 (with an option to extend for 2 further 12 month periods).
To order this report: Analysis and Forecast Report on Pasteurised Milk Market in China http://www.
It's different to fresh pasteurised milk because it's been heat treated at a higher temperature so that it can be stored for longer.
The chapter titles are as follows: Introduction to Campden and pasteurisation; Principles of calculating pasteurisation; pH measurement - the theory and the practice; Cooking versus pasteurisation; Sous-vide processing; Chilled products; Biocontrol preservation; Ambient in-pack pasteurised products; Application of HACCP to pasteurised products; European legislation for pasteurised food products; FDA perspectives on safety of refrigerated foods; UK governmental view on pasteurised foods; Electro-heat technologies for pasteurised foods; NFPA experiences with pasteurised treatments; Campden's role in the development of pasteurised products.
Meanwhile, Sainsbury has launched the first in shell pasteurised egg, which it claims to be "guaranteed salmonella free".
The pasteurised eggs will cost slightly more than untreated eggs when they hit the shelves next year after extensive trials are completed.
This Campden manual highlights the different types of treatment that include pasteurisation and provides practical guidelines for the safe manufacture of pasteurised products.
Now Sainsbury's has stolen its thunder with its revolutionary new heat treatment which produces in-shell pasteurised eggs, to be sold at a premium next year.