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Pasteurization

Pasteurization, developed by Louis Pasteur in the 19th century, is a process that heats beverages like milk to kill harmful bacteria and extend shelf life, making it crucial in the dairy and food industries. It prevents diseases such as tuberculosis and salmonella, and allows for longer storage of milk products, with ultra-pasteurized milk lasting up to nine months unrefrigerated. Sterilization further enhances shelf life by eliminating all microorganisms, ensuring safe storage at ambient temperatures.

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3 views7 pages

Pasteurization

Pasteurization, developed by Louis Pasteur in the 19th century, is a process that heats beverages like milk to kill harmful bacteria and extend shelf life, making it crucial in the dairy and food industries. It prevents diseases such as tuberculosis and salmonella, and allows for longer storage of milk products, with ultra-pasteurized milk lasting up to nine months unrefrigerated. Sterilization further enhances shelf life by eliminating all microorganisms, ensuring safe storage at ambient temperatures.

Uploaded by

Cathrine
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© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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Group Members

Chinyepe Conwell
Muchena Vimbai
Mahuda Timothy
Bekapi Archford
Gokuda Mercy
PASTEURIZATION

it is a process invented by French scientist louis Pasteur during the nineteenth


century. In 1864, Pasteur discovered that heating beer and wine was enough to kill
most of the bacteria that caused spoilage, preventing these beverages from turning
sour. This was achieved by eliminating pathogenic microbes and lowering
microbial numbers to prolong the quality of the beverage. Today, the process of
pasteurization is used widely in the dairy and food industries for microbial control
and preservation of the food consumed.
 Milk is an excellent medium for microbial growth, and when
stored at ambient temperature bacteria and other pathogens soon
proliferate
 The US Centers for Disease Control (CDC) says improperly
handled raw milk is responsible for nearly three times more
hospitalizations than any other food-borne disease outbreak,
making it one of the world's most dangerous food products.
Importance of pasteurization
 Diseases prevented by pasteurization can
include tuberculosis, brucellosis, diphtheria, scarlet fever, and Q-
fever; it also kills the harmful
bacteria Salmonella,Listeria, Yersinia, Campylobacter, Staphyloc
occus aureus, and Escherichia coli among others.
 Pasteurization is the reason for milk's extended shelf life. High-
temperature, short-time (HTST) pasteurized milk typically has a
refrigerated shelf life of two to three weeks, whereas ultra-
pasteurized milk can last much longer, sometimes two to three
months. When ultra-heat treatment (UHT) is combined with
sterile handling and container technology (such as aseptic
packaging), it can even be stored unrefrigerated for up to 9
months.
 Commercial dairies, industrial cheese makers, and distributors prefer pasteurized
milk for practical reasons. Pasteurization permits more handling and long-distance
shipping. On most commercial dairies, the farmer pours milk into a refrigerated
bulk tank after each milking. Every few days, a truck comes to collect the farmer's
raw milk. The milk from many farms and thousands of cows is blended together in
the truck and bottling plant. Pasteurization can prevent a batch of contaminated
milk from one unhealthy cow or dirty nozzle from tainting the clean milk from
hundreds of cows.

 No cream layer/plug;

 Forms a soft digestible curd, and hence useful for feeding of infants and invalids;

 Distinction rich flavor (due to homogenization);

 Economical to use.
STERILIZATION

Sterilization of milk is aimed at killing all microorganisms present,


including bacterial spores, so that the packaged product can be
stored for a long period at ambient temperature, without spoilage by
microorganisms. Since molds and yeasts are readily killed, we are
only concerned about bacteria. To that end, 30 min at 110°C (in-
bottle sterilization), 30 sec at 130°C, or 1 s at 145°C usually
suffices. The latter two are examples of so-called UHT (ultra-high-
temperature, short time) treatment. Heating for 30 min at 110°C
inactivates all milk enzymes.
Importance of Sterilization
 Kills all harmful microbe that causes diseases
 Improves shelf life the milk product

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