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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.
An alternative process is flash pasteurization, in which the milk is heated to 72 °C (162 °F) for at least fifteen seconds. UHT milk packaged in a sterile container has a typical unrefrigerated shelf life of six to nine months.
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 ...
Today, the process is mainly applied to dairy products. In this method, milk is heated at about 70 °C (158 °F) for 15–30 seconds to kill the bacteria present in it and cooling it quickly to 10 °C (50 °F) to prevent the remaining bacteria from growing. The milk is then stored in sterilized bottles or pouches in cold places.
This process increases the surface area of the powdered product by partially rehydrating spray-dried milk powder. Freeze-drying – The first application of freeze drying was most likely in the pharmaceutical industry; however, a successful large-scale industrial application of the process was the development of continuous freeze drying of coffee.
An ore extraction process broken into its constituent unit operations (Quincy Mine, Hancock, MI ca. 1900) In chemical engineering and related fields, a unit operation is a basic step in a process. Unit operations involve a physical change or chemical transformation such as separation, crystallization, evaporation, filtration, polymerization ...
In raw milk samples spiked with high amounts of bird flu virus, small amounts of infectious virus were still detectable after treatment with a standard pasteurization method, researchers said on ...
To make filmjölk, a small amount of bacteria from an active batch of filmjölk is normally transferred to pasteurised milk and then left one to two days to ferment at room temperature or in a cool cellar. The fil culture is needed when using pasteurised milk because the bacteria occurring naturally in milk are killed during the pasteurisation ...