pasteurization


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Related to pasteurization: Louis Pasteur, sterilization

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 ?
QCHMB conducted milk letting activity on July 15 as part of its goal of extending the milk donation and pasteurization rate.
In near future, a layman would be able to start business of pasteurization plants as they started filtration plants business in the past.
However, its solution surely is pasteurization. According to a 2011 report issued by the Food and Agriculture Organization of United Nation, Pakistan's annual milk production in 2008 was approximately 42 million tonnes which makes it one of the largest milk producing countries in the world.
He said that we are elucidating the status of the policy to make pasteurization law beneficial for small farmers as well as making a comprehensive plan to ensure the provision of pure milk and economical packing.
The majority of APC Manufacturing's clients also utilize high pressure pasteurization provided by APC.
While the resulting digestate from the new pasteurization system is not certified to PAS110 standards yet, Muntons is currently allowed to distribute its biofertilizer to its barley farmers for free because it is pasteurized and made from barley that is traceable.
Ultrapasteurization increased milk viscosity, based on sensory and instrumental measurements, compared to HTST pasteurization. Increased fat content increased sensory viscosity, decreased astringency, increased instrumental viscosity, and decreased friction coefficients.
Dr Talat Naseer Pasha said that implementation of pasteurization law is not difficult if all stakeholders play their part of role.
Pasteurization Methods###Product Type of storage###Temperature###Processing
Vacuum steam pasteurization is a technology that injects saturated steam under vacuum to supply heat which can be controlled to achieve desired temperature.
While almost all of the types of food that are available at the grocery store can also be found at the local farmers market, one food that is difficult to find in many states is raw milk--that is, milk that has not undergone pasteurization (heat treatment).
All almonds processed for sale in the United States today are treated with some kind of pasteurization process in order to zap Salmonella, even though it's generally thought that almonds are only rarely contaminated with this pathogen.