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Bookmark or Share- Pasteurization - an overview | ScienceDirect TopicsPasteurization is a process applied to a product with the aim of avoiding public health hazards arising from pathogenic micro-organisms associated with milk by heat treatment which is consistent with minimal chemical, physical and organoleptic changes in the product.
- Pasteurization - WikipediaIn 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.
- Thermal Processing of Food 101: An introduction to PasteurizationFood pasteurization is most commonly used for milk, bottled/canned fruit and vegetables, beer, wine, fruit, and carbonated juices and can be used to prevent diseases such as tuberculosis, diphtheria, scarlet fever, and many others. This demonstrates clearly how does pasteurization preserve foods.
- Milk Pasteurization- Definition, Methods, Steps, SignificancePasteurization is a process in which certain packaged and non-packaged foods (such as milk and fruit juice) are treated with mild heat, usually less than 100 °C (212 °F), to eliminate pathogens and extend shelf life.
- Pasteurization | Definition, Process, Inventor, & Facts | BritannicaPasteurization kills microbes and prevents spoilage in beer, milk, and other goods. In his work with silkworms, Pasteur developed practices that are still used today for preventing disease in silkworm eggs. Using his germ theory of disease, he also developed for chicken cholera, anthrax, and rabies.
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