In the dairy industry, a process known as ‘Pasteurization’ is commonly used for the purpose of maintaining quality. Now, the question to be asked is, what exactly is this process about? So, in order to provide the answer, we at Mmilk have decided to analyze this intriguing subject just for you. Here goes the detailed ‘analysis’.

a. Pasteurization definition, what is this process?

Pasteurization or pasteurisation is a process in which packaged and non-packaged food is treated under temperate heat to facilitate the destruction of pathogens. Furthermore, this system has been developed mainly to kill spoilage organisms such as bacteria. It is widely used in industries such as food processing and diary.

b. Types of Pasteurization, what are they?

There 8 types of Pasteurization available. They are as follows:

  1. Vat Pasteurization: This process is undertaken at a temperature of 63ºC (145ºF) for about 30 minutes.
  2. High temperature short time Pasteurization (HTST): This process is undertaken at a temperature of 72ºC (161ºF) for 15 seconds.
  3. Higher-Heat Shorter Time (HHST): This process is undertaken at a temperature of 89ºC (191ºF) for 1 second.
  4. Higher-Heat Shorter Time (HHST): This process is undertaken at a temperature of 90ºC (194ºF) for 30 seconds.
  5. Higher-Heat Shorter Time (HHST): This process is undertaken at a temperature of 94ºC (201ºF) for 0.1 seconds.
  6. Higher-Heat Shorter Time (HHST): This process is undertaken at a temperature of 96ºC (204ºF) for 0.05seconds.
  7. Higher-Heat Shorter Time (HHST): This process is undertaken at a temperature of 100ºC (212ºF) for 0.01seconds.
  8. Ultra Pasteurization (UP): This process is undertaken at a temperature of 138ºC (280ºF) for 2.0 seconds.

c. Pasteurization history, revisiting its ‘origin’:

The process of ‘Pasteurization’ as a preservation process was first known in China as far back as 1117. However, it was in 1864, that a French chemist named Louis Pasteur proved that by using sufficient amount of heat unwanted microbes could be destroyed. He discovered this unique technique of preservation while experimenting on wine in his laboratory. It was therefore in honour of Pasteur that this process was named so.

d. What is Pasteurization of milk, and does it kill the nutrients in milk?

Pasteurization of milk occurs, when it is heated to a specific temperature at which all the disease causing microbes within it are destroyed. Furthermore, with regards to nutrients in milk, scientific studies have proven that this process has no drastic effect on it. As a matter of fact, pasteurized milk is considered to be a great source of calcium, protein, riboflavin, vitamin A, and phosphorus. In addition, it is also rich in other vitamins such as thiamine, vitamin B12, and vitamin D.

So, having analyzed the process of Pasteurization and its effect on milk closely in this article, we at Mmilk hope that this analysis provides you with the essential facts related to Pasteurization.

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