Pasteurization

Mild heat treatment used to kill the vegetable forms of specific bacteria in liquid or semiliquid food products.

Heating a medium to a temperature over a period of time to destroy pathogens. There are two methods: (a) the holding method consists of heating the medium to 143°F (62°C) and holding at this temperature for 30 min and (b) the flash method consists of heating the medium to 161°F (72°C) for 15 s.

A process by which a food like milk is held at a high temperature for a short period, immediately followed by chilling, so as to destroy harmful and spoilage organism with minimal changes in composition, flavour and nutritive value.

Process of heating a liquid to destroy harmful organisms.

Moderate heating of fluids to kill micro-organisms by moist heat (used originally by Pasteur in wine-making processes). Thirty minutes at 60° C is lethal to organisms other than thermoduric and sporing varieties.

Process of applying heat (e.g., to temperatures of 140° Fahrenheit—60° Celsius) for a specified time (e.g., 60 minutes) to kill or retard the development of disease-causing microorganisms, especially bacteria, in milk and other products.

A process that uses heat to destroy harmful microbes in perishable food products without negatively affecting the food itself. Pasteurization was developed in the 19th century by the French scientist Louis Pasteur, who laid the foundation for the science of microbiology. Pasteur made his initial discovery by studying wine that had been contaminated by microorganisms. He demonstrated that these diseases could be destroyed by heating the wine to 55°C (131°F) for several minutes. The technique was also used on beer, milk, and milk products. Pasteurization came into use on these products throughout the world soon thereafter and continues to be the primary approach to preventing microbial contamination in perishable food and drink.

The treatment of milk by heating it to 65°C for 30 minutes, or to 72°C for 15 minutes, followed by rapid cooling, to kill such bacteria as those of tuberculosis and typhoid.

The process of heating a fluid at a moderate temperature for a definite period of time to destroy undesirable bacteria without changing to any extent the chemical composition of the fluid. In pasteurization of milk, pathogenic bacteria are destroyed by heating at 62°C for 30 min, or by “flash” heating to higher temperatures for less than 1 min. The pasteurization process, reducing total bacterial count of the milk by 97% to 99%, is effective because the common milk-borne pathogens (tubercle bacillus, and Salmonella, Streptococcus, and Brucella organisms) do not form spores and are quite sensitive to heat.

In the realm of liquid purification, there exists a technique for achieving partial sterilization through the application of heat. This remarkable method was initially unveiled by none other than the illustrious Louis Pasteur during his enigmatic exploration into the depths of viniculture.

Pasteurization is the method of subjecting food to controlled heat in order to achieve partial sterilization. This process eliminates harmful microorganisms while preserving the integrity of the food and sparing the desired microorganisms from destruction.