It reduces the microbial load and thus increases the shelf life of the product. This type of treatment preserves the food because it does not modify or only slightly the organoleptic characteristics of the product.
The moderate heat treatment of pasteurization allows the destruction of pathogenic microorganisms present in their vegetative form, and a large number of spoilage microorganisms. This temperature, higher than the boiling point of water, is lethal for the vast majority of living beings. Consequently, it is sufficient to eliminate almost all of the bacterial load of a product. After sterilization, foods are almost completely free of bacteria , and as a result they can last for years at the storage temperature and conditions indicated by the manufacturer.
The downside is that many flavors and nutrients contained in food are thermolabile. This means that they cannot stand the heat and therefore they deteriorate. As a result, sterilized foods can change their taste and be less nutritious than fresh products. In sterilization, a particular value of F, F0 is defined, which is the duration of the sterilization process at At these temperatures the bacterial flora is destroyed but not completely eliminated.
In addition, the food does not completely lose its taste quality and keeps its nutritional properties intact. Pasteurization is calculated in PU Pasteurisation Units. Obviously, since the bacterial flora is still present, the shelf life of pasteurized products is relatively limited.
However, the storage time is still longer than the fresh product. Pasteurization is often used not only to improve conservation, but to eliminate some types of bacteria that are dangerous to health and therefore make the product safer. This is the case with milk and eggs, which are pasteurized to eliminate heat-sensitive enzymes and pathogens. As for foods rich in sugars , such as honey or beer, pasteurization aims to break down the bacteria responsible for fermentation.
Unlike sterilized products, which can be stored at temperatures similar to room temperatures, many pasteurized products keep best at low temperatures, such as those in the refrigerator. In this way the excessive development of the bacterial flora still present is avoided. Different pasteurization methods are used for different purposes. The choice of the pasteurization method generally depends on the type of the pasteurized product, its volume, purpose, the target microorganisms, the available equipment, etc.
Vat pasteurization is mainly used in the food industry and aims at killing the pathogenic microorganisms and increasing the shelf-life of the products. It kills the pathogenic microorganisms but preserves most of the physicochemical properties of the food products. It is used in the production of milk, beer, etc. Pasteurization at higher temperatures aims at killing the vegetative pathogenic and spoilage bacteria, denaturing serum proteins, and avoiding syneresis.
It is used in the production of cheese, yogurt etc. By repeated pasteurization tyndallization it is possible to obtain a completely sterile product.
This process is used for the treatment of culture mediums, medicines, etc. The first heating aims to kill the vegetative forms. After the cooling, until the heating on the next day, the surviving spores grow, which allows the heat to destroy their vegetative forms.
Pasteurization: Pasteurization is a process that kills the pathogenic bacteria by heating to a certain temperature for a set period of time. Sterilization: The process kills pathogenic and saprophytic microorganisms, vegetative and spore forms, viruses. Pasteurization: Pasteurization only destroys the vegetative forms of the bacteria. Sterilization: Sterilization can be physical sterilization with heat, cold sterilization or chemical gas sterilization using chemical agents, cold chemical sterilization.
Sterilization: Shelf-life of the sterilized products is longer than the one of the pasteurized ones. Pasteurization: Shelf-life of the pasteurized products is shorter than the one of the sterilized ones. Sterilization: Sterilization is applied in the medical surgery, microbiology, dentistry, packaging industry, food industry, etc. Pasteurization: Pasteurization is applied for the treatment of culture mediums, medicines, etc.
Difference Between Sterilization and Pasteurization. Difference Between Similar Terms and Objects. MLA 8 Bozhilova, Dr. It is very short and understandable so nice i pass my exam because of my definition am so grateful because it was quite unique. If yes, what kind of pasteurization should be used for it? Vat or that? Pasteurization is a low-temperature sterilization method invented in by a French named Pasteur. High temperature denatures the immunologically active protein in milk, and the nutritional loss of protein in UHT milk is more than that of pasteurization.
Secondly, the soluble calcium in milk will become insoluble calcium that is difficult to be absorbed by the body after high temperature sterilization. During the storage of milk, nutrients will be lost over time. Therefore, from a nutritional point of view, pasteurized milk is a better choice. Pasteurization cannot kill all microorganisms in milk, and some microorganisms that are not pathogenic to humans are left behind.
In order to prevent them from reproducing in large numbers, pasteurized milk must be cold chained throughout the entire process.
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