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The cooling process helps stop the milk from undergoing the Maillard reaction and caramelization. Pasteurization is a mild heat treatment of liquid foods (both packaged and unpackaged) where products are typically heated to below 100 °C (212 °F). The heat treatment and cooling process are designed to inhibit a phase change of the product.
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 ...
It may be performed at bulk-fermentation temperatures, [29] or temperatures up to about 95–100 °F (35–38 °C), and with 83–88% relative humidity. [21] Yeast thrives within the temperature range of 70–95 °F (21–35 °C), [7] and within that range, warmer temperatures result in faster baker's yeast fermentation times. The proofing ...
These cool temperatures would delay fermentation for several days, extending the maceration period and extraction of phenolic compounds such as tannins. When fermentation did begin, temperatures would reach excessive levels of 95-100 °F (35-38 °C), which would drastically reduce potential aromas and flavours.
Fermentation at higher temperatures may have adverse effect on the wine in stunning the yeast to inactivity and even "boiling off" some of the flavors of the wines. Some winemakers may ferment their red wines at cooler temperatures, more typical of white wines, in order to bring out more fruit flavors. [11]
A 16th-century brewery Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence ...
The flavor of beer is influenced by the strain of yeast and the fermentation temperature. Lager yeast is best used at temperatures from 48 to 58 °F (9 to 14 °C). Classic lagering of beers takes place over a period of time from weeks to many months at a temperature of 37 °F (3 °C).
Like the canning process, pickling (which includes fermentation) does not require that the food be completely sterile before it is sealed. The acidity or salinity of the solution, the temperature of fermentation, and the exclusion of oxygen determine which microorganisms dominate, and determine the flavor of the end product. [5]