Pasteurization, Pasteurization

The process was named after its creator, French chemist and microbiologist Louis Pasteur. The first pasteurization test was completed by Louis Pasteur and Claude Bernard on April 20, 1862. The process was originally conceived as a way of preventing wine and beer from souring. Carlisle, Rodney (2004).

Instead, pasteurization aims to reduce the number of viable pathogens so they are unlikely to cause disease (assuming the pasteurization product is refrigerated and consumed before its expiration date). Commercial-scale sterilization of food is not common because it adversely affects the taste and quality of the product. Certain food products are processed to achieve the state of commercial sterility. Montville, T. J., and K. R. Matthews: "food microbiology an introduction", page 30. American Society for Microbiology Press, 2005.

These agencies require milk to be HTST pasteurized in order to qualify for the "pasteurization" label. There are different standards for different dairy products, depending on the fat content and the intended usage. For example, the pasteurization standards for cream differ from the standards for fluid milk, and the standards for pasteurizing cheese are designed to preserve the phosphatase enzyme, which aids in cutting.

This is considered adequate for destroying almost all yeasts, mold, and common spoilage bacteria and also to ensure adequate destruction of common pathogenic heat-resistant organisms (including Mycobacterium tuberculosis, which causes tuberculosis and Coxiella burnetii , which causes Q fever). HTST pasteurization processes must be designed so that the milk is heated evenly, and no part of the milk is subject to a shorter time or a lower temperature.

Pasteurization causes some irreversible and some temporary denaturation of the proteins in milk.

Irene R. Grant et al., "Effect of Commercial-Scale High-Temperature, Short-Time Pasteurization on the Viability of Mycobacterium paratuberculosis in Naturally Infected Cows' Milk" , Applied and Environmental Microbiology, February 2002, p. 602-607, Vol. 68, No. 2 Researchers have developed more sensitive diagnostics, such as real-time PCR and improved culture methods that have enabled them to identify pathogens in pasteurized milk.

Source: Wikipedia > Pasteurization