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History of Pasteurization Process by Ana Laur is a document available to read on EtoBox.
What is History of Pasteurization Process about?
Pasteurization is a process of heating food to a specific temperature for a period of time to slow spoilage from microbial growth. It aims to reduce pathogens without completely sterilizing the food. Milk is commonly pasteurized, as it is an excellent medium for bacteria, in order to prevent diseases like tuberculosis. Pasteurization heats milk to 72°C for 15 seconds (HTST) or 138°C for 2 seconds (UHT) to kill 99.999% of microorganisms and pathogens without significantly affecting taste. Pasteurization allo
- Author
- Ana Laur
- Language
- EN