QRS-3 / Dairy Chemistry / दुग्ध परीक्षण / दुग्ध की अम्लता ज्ञात करना / JET / Ag Sup 2021

Описание: QRS-3 / Dairy Chemistry / दुग्ध परीक्षण / दुग्ध की अम्लता ज्ञात करना / JET / Ag Sup 2021

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What is Pasteurization ?
Process Of Pasteurization ?
Types Of Pasteurization ?
Method of Pasteurization ?

what is pasteurization of milk - Pasteurization was invented by a French Scientist called Louis Pasteur during the nineteenth century. Pasteur discovered that heating milk to a high temperature and then quickly cooling it before bottling or packaging it could keep it fresh for longer.

About 150 years ago, Louis Pasteur developed the pasteurization process while he was tasked with finding practical solutions for problems such as keeping harmful bacteria at bay in different foods.

Method Of Pasteurization :-
High Temperature Short Time
In the United States, the most common method of pasteurization is High Temperature Short Time (HTST). This method involves using metal plates and hot water to raise the temperature of the milk to at least 161 °F (71 °C) for no less than 15 seconds, or 145 °F (62 °C) for 30 minutes, followed by rapid cooling.

Higher Heat Shorter Time
Similar to HTST pasteurization, Higher Heat Shorter Time (HHST) uses slightly different equipment and higher temperatures for a shorter time. Using HHST, milk can be heated anywhere from 191 °F (89 °C) – 212 °F (100 °C) for its specified time (see chart below).

Ultra High Temperature
Another popular method of pasteurization is Ultra High Temperature (UHT). This process involves heating the milk using commercially sterile equipment and filling it under aseptic conditions into hermetically sealed packaging. The milk must be heated to 280 °F (138 °C) for at least two seconds, then rapidly cooling it down. UHT kills more bacteria (good and bad) and gives it a much longer shelf life. UHT milk does not need refrigeration, until opened, and is shelf stable for at least six months.

Ultra Pasteurized
Not to be confused with UHT, Ultra Pasteurized (UP) milk is heated using commercially sterile equipment, but it is not considered sterile because it is not hermetically sealed. Milk is heated to 280 °F (138 °C) for at least two seconds, then rapidly cooling it down. Since the milk is not hermetically sealed, it must be refrigerated with an average shelf life of 30 – 90 days.
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