2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Pasteurization is a type of canning in which what is pasteurized can last longer than if it is unprocessed or fresh.
The method of pasteurization was invented back in 1862 by Louis Pasteur and Claude Bernard, who studied the processes of fermentation and is widely practiced today, especially when it comes to storing milk.
Pasteurization is a process in which the products are heated for a short time to a certain temperature, thus the microorganisms and their spores are not completely destroyed, but simply stop their development, allowing the products to be stored for a longer time.
Most specialists use a pasteurization method in which the heating is over 1 minute at a temperature of 60-80 degrees Celsius.
For example, quality fresh milk that has been pasteurized should be heated for about 1 minute at a temperature of about 95 degrees Celsius. Thus, the popular UHT pasteurization technology is denied by many.
In it, the pasteurization of fresh milk is carried out for about 2 seconds at a temperature of 140 degrees Celsius. This really destroys all organisms, but also the beneficial ones.
The milk prepared in this way retains its taste and can be stored unopened for years, but many of its valuable ingredients are also lost.
Most products are pasteurized before the boiling point is exceeded and cooled immediately. This is how the fresh milk we drink is prepared.
It is important to mention that the useful casein, which is the milk protein, disappears even with a heat treatment of over 50 degrees Celsius.
On the other hand, the milk we consume cannot be completely fresh and rich in casein, because it can contain many harmful microorganisms at the same time.
What is also important to know about pasteurized products is that when the packaging in which they are stored has broken its integrity, they must be stored in the refrigerator.
Open pasteurized products, including fresh milk, are not durable and should be consumed within a few days.
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