Pasteurisation

Pasteurization is one of the most common milk processing methods used to destroy pathogens. During pasteurization, milk is heated to a certain temperature and held at that temperature for a certain time, after which it is quickly cooled.

The history of pasteurization began in the late 19th century, when French scientist Louis Pasteur discovered that heating liquids to a certain temperature could kill microorganisms that could cause various diseases. Since then, pasteurization has become a widely used method for preserving milk and other food products.

There are two main pasteurization methods: low-temperature and high-temperature pasteurization. With low-temperature pasteurization, milk is heated to a temperature of 65 ° C and maintained at this temperature for 30 minutes. High-temperature pasteurization involves heating milk to a temperature of 72° C and holding it for 15 minutes.

Pasteurization destroys bacteria that cause typhoid fever, salmonellosis, tuberculosis, and other pathogens. In addition, pasteurization allows you to extend the shelf life of milk and other dairy products, as it reduces the number of microorganisms that can spoil the product.

It is important to note that pasteurization does not kill all microorganisms in milk and therefore does not guarantee that the product is completely safe. Pasteurization can also affect the quality of milk, reducing its nutritional value and taste.

Some people prefer to drink unpasteurized milk, believing that it is healthier and has a better taste. However, unpasteurized milk may contain bacteria that can cause serious illness and is not recommended.

In conclusion, pasteurization is an effective method of processing milk that can kill bacteria that cause various diseases and extend its shelf life. However, do not forget that pasteurization can affect the quality of milk, so it is important to choose high-quality products that have undergone appropriate processing.

Pasteurization is one of the most common methods of processing milk. It was developed by Louis Pasteur in 1864 and has since become an integral part of the food industry.

Pasteurization consists of several stages:

1. Heating milk to a certain temperature.
2. Holding milk at this temperature for a certain time.
3. Rapid cooling of milk after aging.

The purpose of pasteurization is to destroy bacteria that can cause various diseases such as tuberculosis, typhoid fever and others.

There are two main pasteurization methods:

– Thermal pasteurization. The milk is heated to a temperature of 60-65 degrees Celsius for 20-30 minutes. The milk is then quickly cooled.
– High temperature pasteurization. The milk is heated to a temperature above 70 degrees Celsius and held for several seconds. Then cool quickly.

Both pasteurization methods are effective in killing bacteria, but high-temperature pasteurization can change the taste and texture of the milk.

In conclusion, pasteurization is an important step in milk production to maintain its quality and safety for consumers.

Introduction

Pasteurization is a food processing process that aims to kill bacteria, harmful microorganisms, protozoa, algae and viruses to extend shelf life and preserve the nutritional and palatable qualities of food. Translated from French, the word “pasteurisaion” means “passed through fire.” This method was invented by Louis Pasteur and published by him in 1864.[1] According to the scientist’s description, this method does not involve burning bacteria, but only destroying pathogenic microorganisms. [2]

**Where does pasteurized milk come from?