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Pasteurization is a heat treatment process that kills or inactivates harmful microorganisms in food and beverages, thereby enhancing safety and extending shelf life. It effectively reduces the risk of foodborne illnesses caused by pathogens such as bacteria, viruses, and parasites. While it preserves the nutritional quality and flavor of many products, some heat-sensitive vitamins may be diminished. Overall, pasteurization plays a crucial role in food safety and public health.
What else can I help you with?
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
Disadvantages of pasteurisation?
None, other than the cost
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.
