A Mini Review On Technique of Milk Pasteurization: Simran Watts
A Mini Review On Technique of Milk Pasteurization: Simran Watts
A Mini Review On Technique of Milk Pasteurization: Simran Watts
E-ISSN: 2278-4136
P-ISSN: 2349-8234
JPP 2016; 5(5): 99-101 A mini review on technique of milk pasteurization
Received: 15-07-2016
Accepted: 16-08-016
Simran Watts
Simran Watts
Department of Biotechnology, Abstract
Mahatma Jyoti Rao Phoole
The process of pasteurization was debated in the House of Commons and the suggestion made that no
University, Jaipur, India.
raw milk should be sold for human consumption. This would mean installation of expensive machinery
by every supplier, and if it should become compulsory there is little doubt that many small firms would
shut down and the business pass in the hands of a few big dealers.
If we are to be compelled to drink pasteurized milk, we should at least understand what pasteurization
means. It set out to accomplish two things: Destruction of certain disease carrying germs and the
prevention of souring milk. These results are obtained by keeping the milk at a temperature of 145
degrees to 150 degrees F. for half an hour, at least, and then reducing the temperature to not more than 55
degrees F. Pasteurization can be done as a batch or a continuous process. A vat pasteurizer consists of a
temperature controlled, closed vat. Milk bacteria like acid producers, Gas producers, ropy or stingy
fermentation, proteolytic and lipolytic bacteria which are killed by process of pasteurization.
Introduction
A process named after scientist Louis Pasteur which uses the application of heat to destroy
human pathogens in foods. For the dairy industry, the terms "pasteurization", "pasteurized"
and similar terms shall mean the process of heating every particle of milk or milk product, in
properly designed and operated equipment, at a specific temperature and held continuously at
or above that temperature for at least the corresponding specified time [1].
Pasteurization is the process of heating every particle of milk or milk product. Pasteurization
involves heating food to a temperature that kills disease-causing microorganisms and
substantially reduces the levels of spoilage organisms. Pasteurization or pasteurisation kills
microbes (mainly bacteria) in food and drink, such as milk, juice, canned food, and others. It
was invented by French scientist Louis Pasteur during the nineteenth century. Unlike
sterilization, pasteurization is not intended to kill all microorganisms in the food. Instead, it
aims to reduce the number of viable pathogens so they are unlikely to cause disease (assuming
the pasteurized product is stored as indicated and is consumed before its expiration date).
Commercial-scale sterilization of food is not common because it adversely affects the taste and
quality of the product.
There are four common types of milk pasteurization that vary • Vat Pasteurization
with temperature and time the milk is held at that temperature • High Temperature/Short Time (HTST)
[5]
. • Ultra-pasteurization (UP)
• Ultra-High-Temperature (UHT)
Conclusion
Pasteurization certainly has its place. But it's widespread use
to process most of the foods we consume, simply to improve
the bottom line of large corporations (by allowing for long-
term warehousing and long-distance shipping of foods, and
skimping of proper cleanliness practices), is not only not
necessary but harmful to our health.
It is undoubtedly beneficial to destroy dangerous germs, but
pasteurization does more than this it kills off harmless and
useful germs alike, and by subjecting the milk to high
temperatures, destroys some nutritious constituents.
References
1. Microbiology Press cott, fifth edition.
2. Lance Day, Ian McNeil. Biographical Dictionary of the
History of Technology. Routledge. ISBN 0415193990. 7.
Gordon L. 1996.
3. Food safety of raw milk. Foodsmart. Govt. nz. Retrieved
20140319.
4. Wilson GS. The Pasteurization of Milk, British Medical
Journal. 1943; 1(4286):261. doi:10.1136/bmj.1.4286.261,
PMC 2282302, PMID 20784713
5. Wikipedia, free encyclopedia.pdf.
6. www.realmilk.com/
7. Oliver SP, Jayarao BM, Almedia RA. Food borne
pathogens in milk and the dairy environment food safety
and public health implications. Food borne Pathogens and
Diseases. 2005; 2:115-1129. [DOI via Crossref]
[Pubmed].
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