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Flash pasteurization, also called "high-temperature short-time" (HTST) processing, is a method of heat pasteurization of perishable beverages like fruit and vegetable juices, beer, wine, and some dairy products such as milk. Compared with other pasteurization processes, it maintains color and flavor better, but some cheeses were found to have ...
Pasteurized milk in Japan A 1912 Chicago Department of Health poster explains household pasteurization to mothers.. 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.
A Tetra Pak ultra-pasteurization line. Ultra-high temperature processing (UHT), ultra-heat treatment, or ultra-pasteurization [1] is a food processing technology that sterilizes liquid food by heating it above 140 °C (284 °F) – the temperature required to kill bacterial endospores – for two to five seconds. [2]
Pasteurization gives a kosher wine of the type called mevushal, literally "cooked" or "boiled", that can be handled by non-Jews and non-observant Jews without losing its kosher status. [ citation needed ] Typically, the wine is heated to 185 °F (85 °C) for a minute, then cooled to 122 °F (50 °C), at which temperature it remains for up to ...
Alicyclobacilli are strictly aerobic, acidophilic, mesophilic to thermophilic, soil-dwelling organisms. [2] Alicyclobacilli are of special interest to the fruit juice canning industry because common pasteurization techniques (92 °C for 10 seconds) do not deactivate the spores; [3] Alicyclobacillus species can have a D 95-value of over 8 minutes (requiring treatment of over 8 minutes at 95 °C ...
Aseptic processing was derived from Olin Ball's heat-cool-fill (HCF) machine that was developed in 1927. [5] While HCF was successful in improving the sensory quality of the processed chocolate milk as compared to canned product, the use of the equipment was hindered by its cost, maintenance, and inflexibility to process various container sizes, rendering the machine a failure.
Examples of hurdles in a food system are high temperature during processing, low temperature during storage, increasing the acidity, lowering the water activity or redox potential, or the presence of preservatives. According to the type of pathogens and how risky they are, the intensity of the hurdles can be adjusted individually to meet ...
At this temperature, bacteria are killed, enzymes in the milk are destroyed, and many of the proteins are denatured. [2] Since most milk sold today is pasteurized , which accomplishes the first two goals, milk is typically scalded to increase its temperature, or to change the consistency or other cooking interactions by the denaturing of proteins.