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Why is immediate cooling is necessary after pasteurisation?
Pasteurisation does not kill all bacteria in the milk. Some bacteria are not killed in the heating process and will start to multiply again after pasteurisation. Cooling after pasteurisation is needed in order to limit the amount of bacterial growth that occurs. Bacteria reproduce very slowly in cold conditions, but very quickly in hot conditions. Cooling is the only preservative that is used after pasteurisation.
When was pasteurisation invented?
1864
What was pasteurize named after?
PASTEURISATION
Who created pasteurisation?
louis pastuer
What role do enzymes play in the body?
Catalyzs
What agricultural products were used in pasteurisation?
Milk
What is the origin for the word pasteurisation?
louis pasteur
Where do enzymes start?
Enzymes play a very important part in the process of digestion. Enzymes are in saliva, and they play the role of breaking down food.
Using heat to kill germs in milk?
The reason heating milk kills bacteria is because of enzymes. Enzymes are molecules inside bacteria that catalyze all the biological and chemical reactions that the bacteria need to survive. If you heat the milk then the temperature inside the bacteria also increases. This "denatures" the enzymes. What this means is that because of the increased heat energy the molecules inside the enzymes start to vibrate more violently. they break the intra-molecular bonds and the structure of the enzyme collapses making it useless. If the enzymes don't work then they can't preform the functions that the bacteria needs to keep it alive, so the bacteria dies
State effect of enzymes on the germination of the seeds?
Enzymes play a large role in seed germination. The enzymes break down the materials that are stored in the seed.
What is the role of enzymes in your body?
go to www.dummies .com
Disadvantages of pasteurisation?
None, other than the cost
