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16-September-2008 20:42:48 - Pasteurization Pasteurisation is the process of heating liquids for the purpose of destroying bacteria, protozoa, molds, and yeasts. The process was named after its creator, French chemist and microbiologist Louis Pasteur. The first pasteurisation test was completed by Pasteur and Claude Bernard on April 20, 1862. Unlike sterilization, pasteurisation is not intended to kill all pathogenic micro-organisms in the food or liquid. Instead, pasteurisation aims to reduce the number of viable pathogens so they are unlikely to cause disease assuming the pasteurisation product is refrigerated and consumed before its expiration date. Commercial-scale sterilization of food is not common because it adversely affects the taste and quality of the product. Pasteurisation typically uses temperatures below boiling since at temperatures above the boiling point for milk, casein micelles will irreversibly aggregate or curdle. There are two main types of pasteurisation used today: High Temperature/Short Time HTST and Extended Shelf Life ESL treatment. Ultra-high temperature UHT or ultra-heat treated is also used for milk treatment. In the HTST process, milk is forced between metal plates or through pipes heated on the outside by hot water, and is heated to 71.7 °C 161 °F for 15-20 seconds. UHT processing holds the milk at a temperature of 138 °C 250 °F for a fraction of a second. ESL milk has a microbial filtration step and lower temperatures than HTST.1 Milk simply labeled pasteurisation is usually treated with the HTST method, whereas milk labeled ultra-pasteurisation or simply UHT has been treated with the UHT method. Pasteurisation methods are usually standardized and controlled by national food safety agencies such as the USDA in the United States and the Food Standards Agency in the United Kingdom. These agencies require milk to be HTST pasteurized in order to qualify for the pasteurisation label. There are different standards for different dairy products, depending on the fat content and the intended usage. For example, the pasteurisation standards for cream differ from the standards for fluid milk, and the standards for pasteurising cheese are designed to preserve the phosphatase enzyme, which aids in cutting. The HTST pasteurisation standard was designed to achieve a 5-log reduction, killing 99.999% of the number of viable micro-organisms in milk. This is considered adequate for destroying almost all yeasts, mold, and common spoilage bacteria and also to ensure adequate destruction of common pathogenic heat-resistant organisms including Mycobacterium tuberculosis, which causes tuberculosis and Coxiella burnetii, which causes Q fever. HTST pasteurization processes must be designed so that the milk is heated evenly, and no part of the milk is subject to a shorter time or a lower temperature. Contents 1 Recent developments 2 Products that can be pasteurized 3 Pasteurisation of milk 3.1 Alternative milk pasteurisation standards 3.2 Effectiveness of pasteurisation 4 See also 5 External links 6 References Recent developments A newer method called flash pasteurisation involves shorter exposure to higher temperatures, and is claimed to be better for preserving color and taste in some products. The term cold pasteurization is used sometimes for the use of ionizing radiation see Food irradiation or other means e.g. chemical to kill bacteria in food. Food irradiation is also sometimes called electronic pasteurization. Products that can be pasteurized Almonds Apple cider Beer Canned food Crabs Eggs Honey redundant until it is diluted Juice Maple Syrup Milk Palm wine Soy sauce Sports drinks Vinegar Water Wine Pasteurisation of milk Pasteurisation is typically associated with milk, first suggested by Franz von Soxhlet in 1886. HTST pasteurized milk typically has a refrigerated shelf life of two to three weeks, whereas ultra pasteurized milk can last much longer when refrigerated, sometimes two to three months. When UHT treatment is combined with sterile handling and container technology such as aseptic packaging, it can even be stored unrefrigerated for 3-4 months.citation needed Alternative milk pasteurisation standards In addition to the standard HTST and UHT standards, there are other lesser-known pasteurization techniques. The first technique, called batch pasteurization, involves heating large batches of milk to a lower temperature, typically 63 °C 145 °F for 30 minutes, followed by quick cooling to about 4 °C 39 °F. The other technique is called higher-heat/shorter time HHST, and it lies somewhere between HTST and UHT in terms of time and temperature. Pasteurization causes some irreversible and some temporary denaturation of the proteins in milk. In 2001, the Animal and Plant Health Inspection Service of the USDA considered new rules requiring double pasteurization, which would have entailed holding milk at 72 °C 161 °F for two separate 15-second periods, instead of one 30-second period as was the current standard. In most jurisdictions, milk treated by double pasteurization might not be considered pasteurized, depending on the temperature and duration of the heat treatment. Heat treatment might also be performed at a lower temperature or for a shorter time. Such milk could possibly be called raw milk or, confusingly, unpasteurized milk. It cannot be called pasteurized, even though a significant number of pathogens are destroyed during the process. In regions including Africa and South Asian countries, it is common to boil milk to sterilize it after it is harvested. This intense heating greatly changes the flavor of milk, which the respective people are accustomed to.citation needed Effectiveness of pasteurisation Milk pasteurisation has been subject to increasing scrutiny in recent years, due to the discovery of pathogens that are both widespread and heat resistant able to survive pasteurization in significant numbers.2 Researchers have developed more sensitive diagnostics, such as real-time PCR and improved culture methods that have enabled them to identify pathogens in pasteurized milk. Some of the diseases that pasteurisation can prevent are tuberculosis, diphtheria, polio, salmonella, strep throat, scarlet fever, and typhoid fever. See also Canning Cold pasteurisation Dairy product Flash pasteurisation Homogenization Solar water disinfection Water pasteurisation Indicator External links Water pasteurization article in the Solar Cooking Archive Wiki A large collection of photographs from Dr. Robert Metcalf's solar water pasteurization projects in Africa Niro and GEA Liquid Processing information about pasteurization California Almond Board Action Plan for the Pasteurization of Almonds Organic Pastures Raw Milk Dairy Farm References ^ Paving the Way for ESL - extended shelflife milk products | Dairy Foods | Find Articles at BNET.com ^ Irene R. Grant et al, Effect of Commercial-Scale High-Temperature, Short-Time Pasteurization on the Viability of Mycobacterium paratuberculosis in Naturally Infected Cows' Milk, Applied and Environmental Microbiology, February 2002, p. 602-607, Vol. 68, No. 2 Retrieved from http://en..org/wiki/Pasteurization Categories: Food science | Unit operations | Food preservationHidden categories: All articles with statements | Articles with statements since May 2007 | Articles with statements since February 2007 Views Article Discussion this page History Personal tools Log in / create account Navigation Main page Contents Featured content Current events Random article Search Go Search Interaction Community portal Recent changes Contact Donate to Help Toolbox What links here Related changes Upload file Special pages Printable version Permanent link Cite this page Languages বাংলা Bosanski Brezhoneg БългарÑ?ки Català Česky Dansk Deutsch Eesti Ελληνικά Español Esperanto Euskara Français Galego Bahasa Indonesia Italiano עברית Kiswahili Lietuvių Magyar മലയാളം Nederlands 日本語 ‪Norsk bokmÃ¥l‬ Polski Português Română РуÑ?Ñ?кий Simple English SlovenÄ?ina SlovenÅ¡Ä?ina Suomi Svenska Tagalog ไทย Türkçe ä¸æ–‡ This page was last modified on 1 August 2008, at 01:00
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