What is pasteurization What is pasteurization

Pasteurization is actually to take advantage of the characteristics of pathogens that are not very heat-resistant, treat them with appropriate temperature and holding time, and kill them all. For example, heat the milk to 75-90 and keep it warm for 15-16 seconds to have a sterilization effect.

Can pasteurized milk be heated?

In fact, after pasteurized fresh milk, the hygienic standard of the milk can be fully met, and there is no need to reheat. If it is drunk in cold weather conditions and the elderly, children and other people with weak gastrointestinal function, pasteurized milk can be warmed. If this is the case, the milk can be poured into a cup and soaked in hot water to achieve the purpose of preheating.

You can also heat it yourself, but the heating temperature must be well controlled, and the temperature of pasteurized milk is best between 30-35 and not more than 40.

Why can't it be more than 40?

Some room temperature milk on the market is mostly for storage purposes, using an ultra-high temperature sterilization process of more than 135, although it kills harmful bacteria, it also kills probiotics, which causes serious damage to the water-soluble vitamins and nutrients in milk. The low-temperature sterilization process of pasteurized milk 85 avoids these problems, maximizes the active life substances and nutrients of milk, and is more conducive to calcium absorption. Therefore, when we drink pasteurized milk, it is best not to heat it higher than 40, because the longer the heating time, the higher the temperature, and the more serious the loss of nutrients.

1. Pasteurization is a disinfection method that can kill some germs in milk, but does not affect the taste of milk. Pasteurization takes advantage of the fact that pathogens are not heat-resistant, and treats them with appropriate temperature and holding time to kill them all.

2. Pasteurization cannot kill all bacteria, it can only reduce the number of pathogenic bacteria to a level that will not cause harm to consumers. In addition to dairy products, pasteurization can also be applied to fermented products.

Summary. 1. Different treatment methods. The temperature of pasteurization is generally controlled between 60 degrees Celsius and 82 degrees Celsius, maintained for twenty or thirty minutes, and then the temperature is lowered and sterilized by cold and hot change methods.

The temperature of high-temperature sterilization is generally above 135 degrees Celsius, and ultra-high temperature sterilization is used.

2. Nutrient retention is different. Pasteurization uses a low temperature method, which is more conducive to the preservation of nutrients, while high temperature sterilization uses a higher temperature, which is easy to cause nutrient loss.

3. The storage time is different. The pasteurization shelf life is relatively short, generally 3-10 days. And high-temperature sterilization can be stored for 3-6 months.

4. The storage environment is different. Pasteurized food needs to be kept in a cold environment, and it is recommended to put it in the refrigerator. Whereas, food after high temperature sterilization can be stored at room temperature.

Advantages and disadvantages of pasteurization.

1. Different treatment methods. The temperature of pasteurization is generally controlled between 60 degrees Celsius and 82 degrees Celsius, maintained for twenty or thirty minutes, and then the temperature is lowered and sterilized by cold and hot change methods. The temperature of high-temperature sterilization is generally above 135 degrees Celsius, and ultra-high temperature sterilization is used.

2. Nutrient retention is different. Pasteurization uses a low temperature method, which is more conducive to the preservation of nutrients, while high temperature sterilization uses a higher temperature, which is easy to cause nutrient loss. 3. The storage time is different.

The pasteurization shelf life is relatively short, generally 3-10 days. And high-temperature sterilization can be stored for 3-6 months. 4. The storage environment is different.

Pasteurized food needs to be kept in a cold environment, and it is recommended to put it in the refrigerator. Whereas, food after high temperature sterilization can be stored at room temperature.

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Pasteurization refers to the use of 70 to 90 °C for a short period of time to kill microorganisms in the liquid to achieve the effect of quality preservation.

Pasteurization was originally used to treat alcohol, and it was not until many years later that it was used to kill microorganisms in milk. In 1857, French chemist and microbiologist Louis Pasteur proved that the acidity of milk was caused by microorganisms. In the summer of 1864, Pasteur invented a method of sterilizing and preserving wine and beer in Albois.

Through experiments, he found that a short heating of a new wine to 50 to 60 °C (122 to 140 °F) is enough to kill the microorganisms in the wine, and it does not turn sour for a long time, without sacrificing the taste quality of the wine. This method is named after Pasteur's surname and is called "pasteurization".

Application of pasteurization

Traditionally, boiling is used to sterilize the milk thoroughly, but this will cause the milk to lose its flavour, and it will also cause the protein in the milk to coagulate and cause the loss of vitamins in the milk.

When pasteurizing milk, heat the milk at 72-75 °C for 15 to 30 seconds, and then immediately cool to 4-5 °C. This method can retain the flavor of the milk because it is not boiled, but on the other hand, it cannot eliminate all the microorganisms in the milk without boiling, and the temperature is just enough to eliminate the disease-causing bacteria. Because some bacteria still survive, pasteurized milk can still spoil after a day or two at room temperature, even if it is unopened, so it should be refrigerated.

Unopened milk can be stored at 6-7°C for 6-10 days.

Pasteurization is a disinfection method that uses heat below 100 degrees Celsius to kill microorganisms, which was invented by the German microbiologist Pasteur in 1863, and is still widely used in the disinfection of milk, human milk and infant synthetic food at home and abroad.

If the sterilization method of 100 degrees Celsius is used, the bioactive substances in the raw milk will be destroyed, and the vitamins and proteins in the raw milk will also be lost.

Pasteurization, also known as low-temperature circular temperature sterilization, is a low-temperature sterilization method invented by French microbiologist Pasteur, which is a disinfection method that uses a lower temperature to kill germs and keep the flavor of nutrients in articles unchanged, and is often used broadly to define heat treatment methods that need to kill various pathogenic bacteria.

Pasteurized pure fresh milk preserves the nutrition and natural flavor of milk, and is the best among all milk varieties. In fact, as long as pasteurized milk is stored at a temperature of around 4, the nutrition and flavor of the milk can remain unchanged for several days.

Pasteurization is pasteurization, which is a low-temperature sterilization method invented by the French microbiologist Pasteur, which is a disinfection method that uses a lower temperature to kill germs and keep the flavor of nutrients in items unchanged, and is often used broadly to define the heat treatment method that needs to kill various pathogenic bacteria.

Pasteurization is to heat the mixed raw materials to 68 70, and maintain this temperature for 30 minutes and then cool down to 4-5 rapidly. Within a certain temperature range, the lower the temperature, the slower the bacteria will multiply; The higher the temperature, the faster the reproduction (the suitable temperature for the growth of microorganisms is generally 28-37). But if the temperature is too high, the bacteria will die.

Generally, the lethal point of bacteria is temperature 68 and time below 30min. Therefore, after the mixed raw materials are treated by this method, the pathogenic bacteria and most of the non-pathogenic bacteria can be killed; The mixture is heated and cooled suddenly, and the rapid change in heat and cold can also promote the death of bacteria.