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Pasteurisation is the process in which milk is heated to –
- a)60°C for 10 minutes
- b)63° C for 20 minutes
- c)63°C for 30 minutes
- d)72°C for 10 minutes
Correct answer is option 'C'. Can you explain this answer?
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Pasteurisation is the process in which milk is heated to –a)60&d...
Pasteurization for pasteurisation) is a process of heating a food, which is usually a liquid, to a specific temperature for a predefined length of time and then immediately cooling it after it is removed from the heat. This process slows spoilage due to microbial growth in the food. Unlike sterilization, pasteurization is not intended to kill all micro organisms 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).
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Pasteurisation is the process in which milk is heated to –a)60&d...
A specific temperature for a certain period of time to kill harmful bacteria and extend its shelf life. The process was named after Louis Pasteur, a French microbiologist who developed the technique in the 1860s.
The standard method of pasteurisation involves heating the milk to 72°C (161°F) for 15 seconds. This is known as High-Temperature Short-Time (HTST) pasteurisation. Alternatively, milk can be pasteurised at a lower temperature for a longer period of time, such as 63°C (145°F) for 30 minutes. This is known as Low-Temperature Long-Time (LTLT) pasteurisation.
During pasteurisation, the milk is heated using a heat exchanger and then rapidly cooled to prevent overcooking. This process kills most of the bacteria present in the milk, including harmful pathogens such as E. coli and Salmonella.
Pasteurisation has become a standard practice in the dairy industry, as it helps to ensure that milk is safe for consumption and has a longer shelf life. However, some argue that pasteurisation can also reduce the nutritional value of milk by destroying certain enzymes and vitamins. As a result, some people prefer to consume raw milk, which has not been pasteurised. However, raw milk carries a higher risk of bacterial contamination and is not recommended for consumption by certain groups, such as pregnant women and young children.
The standard method of pasteurisation involves heating the milk to 72°C (161°F) for 15 seconds. This is known as High-Temperature Short-Time (HTST) pasteurisation. Alternatively, milk can be pasteurised at a lower temperature for a longer period of time, such as 63°C (145°F) for 30 minutes. This is known as Low-Temperature Long-Time (LTLT) pasteurisation.
During pasteurisation, the milk is heated using a heat exchanger and then rapidly cooled to prevent overcooking. This process kills most of the bacteria present in the milk, including harmful pathogens such as E. coli and Salmonella.
Pasteurisation has become a standard practice in the dairy industry, as it helps to ensure that milk is safe for consumption and has a longer shelf life. However, some argue that pasteurisation can also reduce the nutritional value of milk by destroying certain enzymes and vitamins. As a result, some people prefer to consume raw milk, which has not been pasteurised. However, raw milk carries a higher risk of bacterial contamination and is not recommended for consumption by certain groups, such as pregnant women and young children.
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