Definition: It is the process by which milk is heated up to such a
temperature and fro such a period of time to destroy the micro organisms within
the milk without altering the composition flavor and nutrient value of milk.
Method:
1)
Holding method:
63C-66C for 30 minutes. Then quickly cooled to
C.
2)
Flash method: 72C
for 15 minutes. Then quickly cooled to
C.
3)
Ultra high
temperature method: 133C for two Sec.
The bacteria’s that are
removed by the pasteurization:
1)
M bovine.
2)
Brucella.
3)
Salmonella.
4)
Shigella.
5)
Listeria.
6)
Coxiella.
Pasteurization is not a true
sterilization process because this process can’t kill or remove the spores but
acc to the definition of the sterilization it kills the spores.
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