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- Pasteurization - Wikipedia
In food processing, pasteurization (also pasteurisation) is a process of food preservation in which packaged foods (e g , milk and fruit juices) are treated with mild heat, usually to less than 100 °C (212 °F), to eliminate pathogens and extend shelf life
- Pasteurization | Definition, Process, Inventor, Facts | Britannica
Pasteurization is a heat-treatment process that destroys pathogenic microorganisms in certain foods and beverages It is used for preserving goods such as beer, milk, and cream
- Pasteurization- Definition, Types, Process, Comparison, Uses
Pasteurization is one of the most crucial phases in the preservation and a necessity for food safety Food must be pasteurized to destroy disease-causing germs and significantly lower spoiling organisms
- What Is Pasteurization? Definition and Examples - ThoughtCo
Pasteurization (or pasteurisation) is the process by which heat is applied to food and beverages to kill pathogens and extend shelf life Typically, the heat is below the boiling point of water (100 °C or 212 °F)
- What Is Milk Pasteurization? | U. S. Dairy
Milk pasteurization is the process of applying a certain amount of heat for a set period of time in order to kill harmful bacteria that can be found in raw milk
- Pasteurization - healthencyclopedia. org
Pasteurization is a thermal treatment process that involves heating foods and beverages to a specific temperature for a set period to eliminate harmful bacteria, pathogens, and enzymes that can cause foodborne illnesses and spoilage
- What Is Pasteurization and How Does It Work? - Live to Plant
At its core, pasteurization is a heat treatment process that aims to kill or deactivate pathogenic microorganisms—such as bacteria, viruses, molds, and yeasts—that can cause foodborne illnesses or spoilage
- Effect of Heat Pasteurization and Sterilization on Milk Safety . . .
Abstract Milk pasteurization and sterilization by heat treatment have an exciting history, which followed steady steps The main aim of these treatments is to extend the shelf life of milk by destroying pathogenic and milk spoilage bacteria With developments in pasteurization techniques, the assurance of milk safety, and extended shelf life, pasteurized bovine milk has become a staple food
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