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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
Role of enzymes on pasteurisation?
There is none
Who created pasteurisation?
louis pastuer
What agricultural products were used in pasteurisation?
Milk
What is the origin for the word pasteurisation?
louis pasteur
Does the law in Australia require milk pasteurisation?
Yes
How does pasteurisation make milk last longer?
pasteurization
What was Louis Pasteur's rise to fame?
he discovered pasteurisation
Why does pasteurisation make milk much longer?
Pasteurisation kills any microorganisms (e.g. bacteria, fungi) that might be in the milk that could cause it to go sour or spoil.
What is the procedure for pasteurising milk?
There are a couple of methods for pasteurisation: 1. Batch pasteurisation In this method milk is heated in a tub while stirring to not less than 63°C for at least 30min. This is followed by cooling within 30min to below 5°C. This method is less commonly used today. 2. High temperature short time pasteurisation Using a continuous system (stainless steel pipelines) milk is pumped through heat exchangers for pasteurisation at 72°C for 15 seconds. After this it is cooled down to below 5°C quickly through heat exchangers. The more the temperature is increased, the less time is needed for the pasteurisation to be effective. After pasteurisation, the standard test to see if it was effective is the phosphatase test.
